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Crock-pot butternut squash in a bowl in front of a slow cooker

Crock-Pot Butternut Squash Puree

How to Cook Butternut Squash in a crock-pot and make a creamy butternut squash puree. Don't peel it or cut it in half first. Just drop the whole squash in the slow cooker and let the magic begin! 
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Resting 9 minutes
Total Time 4 hours 5 minutes
Servings 6 servings
Calories 31kcal


  • 2 pounds butternut squash


  • Wash outside of butternut squash. 
  • Place the whole butternut squash in the slow cooker and cover with lid.
  • Cook on high for 3-4 hours or low for 4-6 hours or until a fork is easily inserted into the flesh.
  • Allow squash to cool for about 10 minutes and then carefully remove butternut squash from crock using washable oven mitts.
  • Cut butternut squash in half, remove and discard seeds. 
  • Scrape flesh into bowl and stir. If desired, use a food processor or immersion blender to achieve a thinner consistency.
  • Season with salt and pepper enjoy, use in another recipe or freeze for later use.


Makes about 6 half cup servings
Be mindful of the size of the butternut squash as compared to your slow cooker. If necessary the tip of the butternut squash can be cut off to allow it to fit.


Calories: 31kcal | Carbohydrates: 8g | Sodium: 2mg | Potassium: 246mg | Fiber: 1g | Sugar: 1g | Vitamin A: 7440IU | Vitamin C: 14.7mg | Calcium: 34mg | Iron: 0.5mg