roasted butternut squash
This simple slow cooker roasted butternut squash recipe cooks the squash whole, making it effortless and delicious. No peeling or cutting required!
Ingredients
Main Ingredients
- 1 medium butternut squash 3-4 pounds, whole squash
Instructions
Preparation Steps
- Wash the butternut squash thoroughly and remove the stem if possible. You do not need to peel or prick the skin.
- Place the whole butternut squash at the bottom of the slow cooker. No water is needed.
- Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the squash is tender when pierced with a fork.
- Remove the squash from the slow cooker and allow it to cool enough to handle.
- Cut the squash in half lengthwise from top stem to blossom end, then scoop out the soft flesh with a spoon. Discard or roast the seeds if desired.
- Serve the roasted squash flesh as desired, with optional salt, pepper, and butter.
Notes
This slow cooker method makes preparing roasted butternut squash incredibly easy and hands-off. Perfect for meal prep or a comforting side dish.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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