Peeling and cutting up a butternut squash can be a pain in the neck. You can use your slow cooker to make your life easier by just cooking the whole thing in there, that way it’s easy to slice and serve once it’s cooked. You can use it for anything from mashed squash to squash soup. It’s a great side dish or even a quick breakfast heated up and topped with a fried egg.
1 whole butternut squash, washed
1. Place whole squash in slow cooker and cook until soft and easily pierced (about 4 – 5 hours on HIGH, or 6 – 8 hours on LOW).
2. When cool enough to handle, cut in half and scoop out seeds.
If you did want to make butternut squash soup after cooking it:
Butternut Squash Soup
1 large butternut squash, cooked
1 onion cut into chunks
2 tablespoons grass-fed butter, melted
2 – 4 cups of organic chicken stock (or bone broth, or broth of choice)
½ teaspoon dried sage
1 teaspoon paprika
sea salt & pepper to taste
Add all ingredients to large blender and blend until smooth. Or, if using an immersion blender, place all ingredients into large pot and immerse until smooth.