Okay, you are going to read this recipe and think one of two things: Either this lady is totally insane, or this lady is the most clever person to walk the kitchen floor! Yes, I guarantee it. No matter which option you settle on, the fact remains, my friend once told me that I could put the whole darn squash in the slow cooker and walk away. Yes, I settled on both options; she was crazy and clever all at the same time. Enjoy the ease of this recipe and let me know what your thoughts are on the options given as to whether I am clever or crazy – or a both 😉
Slow Cooker Size: 4 to 6 quarts (3.8 to 5.7 l); oval
❄ Freezes well. May separate or become watery when thawed; mix to combine.
🍎 Vitamins A, C, and E, plus iron, potassium, calcium, and magnesium
Butternut & Acorn Squash in the Slow Cooker – The Whole Darn Thing
- Wash the squash and place the whole squash into the slow cooker. (This is not a joke!) If you’d like, lightly swipe olive oil on the bottom of the vessel to help prevent sticking; this is optional and I have never found the squash to stick. You could also add 1/2 cup of water to the slow cooker if desired instead of the oil.
- Cover and cook on high for 4 to 5 hours, or on low for 6 to 8 hours. The squash will be cooked when it is easily pierced with a fork and the skin puckers a bit or gets wrinkly (the same as when you are baking/roasting it)
- Remove the cooked squash from the slow cooker and allow to cool. Once cooled, cut the squash in half and remove the seeds. Scoop the flesh out of the shell and into a bowl.