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Use your slow-cooker to roast butternut squash.Easiest Method to Cook a Butternut Squash: No knives needed! foodiewithfamily.com
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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!
Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Servings 6
Calories 56kcal
Author Rebecca Lindamood


  • 1 butternut squash washed. You can use up to 2 squash.

Also needed:

  • A slow-cooker


  • 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