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.
Servings 6 servings
Calories 31kcal
Equipment
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.
Video
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.
Nutrition
Serving: 0.333cup | Calories: 31kcal | Carbohydrates: 8g | Sodium: 2mg | Potassium: 246mg | Fiber: 1g | Sugar: 1g | Calcium: 34mg | Iron: 0.5mg
