It is the month for cooking and baking all things squash, right?
I stumbled across this idea somewhere (probably Pinterest) about a year ago and sat on it thinking it would never work (because I am the former Queen of Complex at times).
Until I tried it. And opened up a whole new world of possibility in my kitchen. I love squash. I love its texture, its warmth, its carb load, and because I can put butter on it (Chad just brought home a bit of hand-rolled butter from the co-op and I could almost eat it plain). It is versatile, tasty, and oh, so fall!
Make Squash in a Slow Cooker
I used to get so frustrated trying to cut through that doggone butternut squash that I’d avoid buying beautiful farmers market squash. Or I’d smile and nod reluctantly when accepting the gift of acorn squash from a friend.
Not only would I hate cutting or chopping it, but peeling it would also rain on my parade. I sliced the skin off my finger enough times to want to toss that butternut right into the compost bin.
Alas, my squash cooking problems are over. Now I’ll take it any chance I get because it’s so stinkin’ simple. It’s also so easy to freeze once cooked.
There are four simple steps to making squash:
- Purchase or harvest your squash.
- Place the whole squash in your crockpot (Larger crockpot does help for the bigger squash or you would have to cut it in half and who wants to do that? Great excuse to put a bigger slow cooker on your wishlist!)
- Add an inch of water to the crockpot.
- Turn the crockpot on low for 4 hours or high for 2 hours.
- Once it’s done, let the squash cool, then pull it out and easily slice down the center of the squash to open it up. Scoop out the seeds with a spoon then scoop the squash into a bowl or onto a plate. Often I place it right into a glass storage container and pop it into the fridge for later use.
Current Favorite Squash Recipes
Creamy Chicken and Delicata Squash
Acorn Squash Stuffed with Wild Rice, Hazelnuts and Dried Cranberries