How to Cook a Butternut Squash: How to Cut a Butternut Squash
How to Cook a Butternut Squash: How to Cook a Butternut Squash. Slow-Cooker Butternut Squash yields tender, sweet, unbelievably delicious cooked butternut squash and you don't have to wrestle the big beastly hard raw squash or go anywhere near it with a knife until it's already practically ready to cut itself!
- 1 butternut squash washed. You can use up to 2 squash.
Arrange the butternut squash (or squashes) in the slow-cooker. Put the lid in place and set the slow-cooker to LOW. Cook for 8 hours on LOW or until the squash is easily pierced at the thickest part of the neck with a sharp knife.
Use tongs or hot pads to carefully transfer the hot squash to a platter. Let it stand 5 to 10 minutes, slice in half lengthwise, use a spoon to scoop out the seeds and strings, then scoop the flesh from the shells.
You can use the squash in this state or mashed and you can use it immediately or refrigerate or freeze it for later use.
Calories: 56kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 440mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13288IU | Vitamin C: 26mg | Calcium: 60mg | Iron: 1mg