Having perfectly cooked butternut squash this time of year is always a good idea. You can add it to soups and salads, or just eat it as a side dish.
Generally, you roast butternut squash by sticking it in a hot oven for about an hour, but if you can plan ahead a bit, there’s an easier way to make velvety smooth butternut squash—in your slow-cooker!
The hardest part of this recipe is prepping the squash. You need to just slice the squash in half horizontally (through the stem) and then scoop out the seeds. Be careful slicing it! Use a large chef knife if you have one.
You can cook two or three medium butternut squashes at the same time if you have a large slow-cooker.
Once the squashes are halved and cleaned, pile them in the slow cooker. Drizzle in 1-2 tablespoons of olive oil and pure maple syrup. I also like to add a pinch of salt and pepper and a small pinch of chili pepper.
These would cook fine without any seasoning, but you get better results (I think) if you season the squash from the beginning of the cooking process.
Cover the slow cooker and cook these on Low for eight hours. Ideally, just stuff everything in the slow cooker and let them cook overnight. If your slow cooker is on low, it’s really tough to overcook these. They could cook as long as 10 hours without an issue.
Added benefit: They will make your house smell great!
When these are cooked, you can pull them out and scoop out the squash. It’ll be really tender and smooth. It shouldn’t be tough or stringy at all.
You can eat it just like this with a spoon or serve it in any number of butternut squash recipes.
Nick thinks we are in prime time slow cooker season! Check out his blog, Macheesmo, and follow him on his Tablespoon profile.