Come fall and I'm usually ready to eat my weight in butternut squash. Roasted, puréed, cubed into salads and pasta, baked into muffins and pastries — I just can't get enough. But as much as I love butternut, I hate prepping it; peeling and cutting through this hard squash is cumbersome.
Well, we can say goodbye to that dreaded prep, because this is the easiet way to cook butternut squash that doesn't involve any peeling or cutting.
Put away your vegetable peeler, giant knife, and cutting board — you won't need any of those tools to prep your squash. With this cooking method, all you need is a slow cooker.
This is quite possibly the easiest way to cook a whole butternut squash. You don't need to peel the skin or cut through the hard flesh. Place the whole cleaned squash in the bowl of your slow cooker, cover with the lid, and cook until tender. A medium (approximately three-pound) squash will cook in six to eight hours over low heat, or four to five hours on high heat.
Once the squash is cooked, remove it from the slow cooker and cool for a few minutes until it's comfortable to handle. Now when you cut the squash the knife will easily slide through the flesh. Remove the skin and seeds, then eat the squash as a side; add it to soups, salads, and pasta; or purée the flesh until smooth.