This is the easiest way to make butternut squash. Easy Slow Cooker Butternut Squash Puree is a simple, flexible recipe.
As far as side dishes go, this is probably the easiest one you’ll ever make.
It’s so easy that it takes a mere minute to put it together in the morning and then set it to cook all day.
It’s so easy that on your busiest morning, you can still find time to make this.
And best of all, it’s super flexible too.
Here’s how to make slow cooker butternut squash puree.
First, start with a butternut squash. Any size will work. Rinse it clean under water and remove any stickers from the outside.
Then, place it in a slow cooker. Start the slow cooker (see the recipe for times/temps) and let it cook.
When it’s done cooking, slice it in half, scoop out the seeds and sinews and discard them.
Then scoop the flesh into a bowl. Mash it. Season it. Enjoy it.
This Slow Cooker Butternut Squash Puree couldn’t be easier.
A note on seasoning: As is indicated in the recipe, I often season it with a bit of hot sauce. But there are so many ways you could season this dish. Add a little maple syrup to your mash. Sprinkle it with herbs (fresh is best!). Try swirling in some honey and bacon. Choose seasonings you love. The possibilities are endless.
- 1 butternut squash
- salt and pepper, to taste
- hot sauce, optional and to taste
- Rinse the squash under cool water to remove any debris from the outside. Remove any stickers.
- Place the butternut squash in a slow cooker. Set to low and cook for 8-10 hours, until fork tender. Or set to high and cook for 4-6 hours.
- Remove the squash from the slow cooker. Let cool slightly. Slice in half and use a spoon to remove the seeds and sinews from the center cavity.
- Scoop the butternut squash flesh into a bowl. Use a fork to mash it. Season, as desired, with salt and pepper. If you like a little bite, add some hot sauce (use it sparingly!) and mix well.
- Enjoy immediately as a side dish.
You do not need to poke any holes in the squash before cooking. No, really, you don't.