Learn how to cook butternut squash whole in the oven or slow cooker without peeling or chopping it first. Both methods soften the tough squash, so it's easy to slice open, scoop out the seeds, and use the tender flesh for soup, mashed squash, baking, and more.

Mashed butternut squash topped with butter and black pepper.

Notes from my kitchen

Cutting into a hard butternut squash is one task I happily skip whenever I can. Instead, I cook it whole!

I use the oven when I need it fairly soon and the slow cooker when I want to forget about it for a few hours. Just as with cooking spaghetti squash whole, it works exceptionally well.

These methods do not caramelize the flesh. But the hard skin does keep it moist and tender. It's my preferred way to make puree, and I keep plenty on hand so I can make butternut squash apple soup and butternut squash muffins at a moment's notice.

Marjory

Choosing a butternut squash

Hand holding an uncooked whole butternut squash,

Choose a butternut squash that feels firm and heavy for its size, with hard, unblemished skin and no soft spots. Size and shape affect cooking time, so larger squash may take longer.

The squash I used weighed about 2 pounds and yielded roughly 2 cups of cooked flesh. For the slow cooker method, choose one that fits comfortably inside with the lid completely closed.

How to cook butternut squash whole (oven or slow cooker)

Use these pictures as a guide, and refer to the recipe card below for complete cooking times and directions.

Prep the butternut squash

Piercing a whole butternut squash with a knife before cooking.

Wash and dry the butternut squash, then pierce the skin in several places with a knife to allow steam to escape as it cooks.

Roast in the oven

Place the whole squash on a rimmed baking sheet and roast until a knife easily slides through the thickest part. Turn it once to cook evenly.

Or cook in a slow cooker

Whole butternut squash in the bottom of a slow cooker.

Place the whole squash in the slow cooker, cover, and cook until it's very tender and easily pierced with a knife.

Cut and remove the seeds

Removing seeds from cooked butternut squash with a spoon.

Let the squash cool until it's comfortable to handle. Cut it in half lengthwise and scoop out the seeds.

Scoop out the flesh

Pureed butternut squash in a white crock.

Scoop the tender flesh from the skin. Mash it with a fork or puree it until smooth, depending on how you plan to use it.

How to freeze butternut squash puree

Butternut squash puree freezes beautifully. I portion it into a muffin tin in ½-cup amounts, freeze until solid, then transfer the portions to a freezer-safe bag or container.

You can also freeze larger amounts in freezer-safe containers or bags. For the best quality, use within 3 months. Thaw overnight in the refrigerator or defrost in the microwave, then stir well before using.

Frozen muffin tin portions of butternut squash next to muffin tin and plastic bag.

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📋 Recipe

How to Cook Butternut Squash Whole (Oven or Slow Cooker)

Learn how to cook butternut squash whole in the oven or slow cooker without peeling or chopping first. Cook until tender, then scoop and use in soups, baking, and more.

5 from 5 votes

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Prep Time: 15

Cook Time: 4

Resting: 9

Total Time: 4 5

Servings: servings

Author: Marjory Pilley

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Equipment

Slow Cooker - Programmable

Ingredients

▢ 2 pounds butternut squash

Instructions

Wash and dry the outside of the squash, then stab it with a knife to release steam during cooking.
For the oven method, preheat the oven to 425℉. Place the butternut squash on a rimmed baking sheet and roast for 60-80 minutes, or until a knife easily slices into the thickest part of the squash. Turn halfway through to promote even cooking.
For the slow cooker method, place the whole butternut squash in the slow cooker and cover with a lid. Cook on high for 3-4 hours or on low for 4-6 hours, or until a knife slides easily into the flesh.
Let the squash cool for about 10 minutes and then carefully slice it in half. Remove and discard the seeds.
Scrape the flesh into a bowl and stir. If desired, use a food processor or immersion blender to thin it.
Season with salt and pepper, enjoy, use in another recipe, or freeze for later use.

Notes

Yield: 2 pounds of butternut squash yields about 2 cups of puree.

There's no need to add water to the bottom of the crock-pot. As the butternut squash cooks, a little liquid is released. However, always follow the directions that come with your slow cooker if they are different.

Storage: Store cooked butternut squash or puree in an airtight container in the refrigerator for 3-4 days.

Freezing: Allow the cooked squash to cool completely, then transfer the flesh or puree to freezer-safe containers or bags in portions that work for your recipes. Remove excess air, seal, and freeze for up to 3 months for best quality. Thaw in the refrigerator overnight or defrost in the microwave before using.

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Notes from my kitchen

Choosing a butternut squash