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!
Ingredients
- 1 butternut squash washed. You can use up to 2 squash.
Also needed:
- A slow-cooker
Instructions
- 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.
Nutrition
Calories: 56kcalCarbohydrates: 15gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 5mgPotassium: 440mgFiber: 3gSugar: 3gVitamin A: 13288IUVitamin C: 26mgCalcium: 60mgIron: 1mg
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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