Fall is the season any squash lover eagerly awaits. I recently rejoined a local organic produce delivery to explore varieties I don’t normally buy, and while I’ve tried many types, classic butternut squash remains a top favorite. The trouble with fresh butternut is the prep—peeling, cubing and roasting takes time. If you want that cozy squash flavor without the fuss, this slow cooker method is perfect.
This recipe could not be simpler. I slice the squash into a few large pieces, scoop out the seeds, and set them cut-side up in the crock with a little water. As it steams all day, the flesh becomes tender and easy to scoop out. A quick mash with a few pantry ingredients turns it into a smooth, flavorful side that’s ready with minimal effort.
I usually season squash on the savory side, but for this batch I added just a touch of sweetness—one tablespoon of brown sugar and a splash of heavy cream. It’s subtle and balances the natural nuttiness of the squash. The steamed squash is so tender that a fork easily mashes it, and the skin peels off effortlessly once the pieces have cooled enough to handle.
After scooping the flesh into a bowl, I whip it with butter, brown sugar, cream and a pinch of salt until smooth and creamy. If any cooking liquid remains in the crock, drain it and return the whipped squash to the warmer to keep it ready for serving. This method delivers the comfort of roasted squash with far less hands-on time—perfect for busy fall evenings.
Slow Cooker Easy Whipped Butternut Squash
Jennifer Draper
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Ingredients
- 3 pounds medium sized butternut squash
- 1 cup water
- 2 tablespoons butter
- 1 tablespoon brown sugar
- 1 tablespoon heavy cream
- 1/2 teaspoon salt to taste
Instructions
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Cut the squash in half across the width to separate the narrow and wide ends.
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Cut each half lengthwise into two pieces.
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Scoop out the seeds and discard.
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Pour 1 cup water into the slow cooker and arrange the squash pieces cut-side up.
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Cook on high for 3–4 hours or on low for 6–8 hours, until the flesh is very tender.
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Allow the squash to cool enough to handle, then use a fork to help peel the skin away from the flesh.
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Place the flesh in a bowl and whip with butter, brown sugar, heavy cream and salt until smooth and creamy.
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Drain any remaining cooking liquid from the slow cooker, return the whipped squash to the cooker to keep warm, and serve when ready.
Notes
Nutrition
Important nutritional disclaimer
