Slow Cooker Baked Squash Recipe

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This is an easy way to prepare hard-rind winter squash, without peeling before cooking. If the squash fits the cooker, just wash and cook it whole. Otherwise cut it to size--so it works either way.

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Servings:

Ingredients

2 pounds winter squash, or whatever size fits
1 tablespoon liquid--water, Worcestershire or soy sauce

Container:slow cooker

Directions

PREP

5 mins

COOK

6+ hrs

READY IN

6+ hrs

Wash squash and put into slow cooker whole, if it will fit. If not, cut in half, scrape out strings and seeds and cut into whatever size pieces will best fit. Add 1 tablespoon liquid, cover and cook on low until squash is easily pierced through. Cooking time will vary with size and type of squash, usually 3-6 hours. Since it doesn't dry out in the slow cooker, over cooking is generally not a problem.
Squash can be served from the shell (if cooked whole, remove seeds and stringy pulp) or scraped out and mashed or puréed, then seasoned as desired.
TIP: If cooking a large squash, remember that any extra will freeze well--and makes a delicious "pumpkin" pie.

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Slow Cooker Baked Squash Recipe Reviews

slow cooker baked squash

Average of 5.00 out of 5 stars

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Reviewed By MaxArliss

"This is exactly what I needed, thank you! Filled the halves with bruised apples, 1 tsp brown sugar and some. It even & butter so my vegetarian can finally have a decent Monday night dinner :-)"

Reviewed By Hickorypower

"Will cook Buttercup Squash like this from now on, came out perfectly, and squash was consistent to texture as baked potato"