I love winter squash, but I don’t always have time to roast it. So I searched the internet and discovered that you can cook it in the slow cooker! Here’s how:
- Simply place as many squash as will fit inside the slow cooker. If using a large squash, you can cut it into pieces.
- Add a few tablespoons of water to prevent it from drying out.
- Cook on low for 3-6 hours.
You can serve it from the shell or scoop out the seeds and stringy bits and puree it in a food processor. Much cheaper than already canned, and so tasty! You can do a large batch and then freeze the leftovers.
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Love it! Gonna do it right now. I can almost taste the yummy squash, and then the leftovers will be pumpkin bars! Uh, I guess they will actually be squash bars–but pumpkin bars sound better. Thanks!
PERFECT!!! I have been wanting to roast mine and have been putting it off. Thank you for the inspiration!
I have had one sitting on my counter for weeks, I kid you not. I don’t particularly like squash, but this one was gifted. I am going to toss that little guy in the crock pot right now! I will probably just puree it and feed it to my baby :).
this is BRILLIANT. Definitely going to try this soon. Thank you!!!
Update: I put 4 smallish butternut squash in my large crock pot. Decided I didn’t want to mess around with seeding and peeling them later, so just did it beforehand and cut them up into chunks. It took 7 hours on low to fully cook, and then I puréed it all in the food processor. Added brown sugar and butter to 1/3 of it, and ate like little pigs for supper. That left 4 cups, which will make two batches of pumpkin bars (or something else interesting). I’m sold on the crock-pot method! Thanks so much…
The Local Cook
yay! I’m glad it worked for you. It took me about 4 hours but I accidentally did it on high, oops LOL. So I suppose either way works 😀
I love this idea. I have some acorn squash that I need to cook up. I’ll definitely being trying this method out on them. :0)
Well now, that’s about as simple as it gets! Good to know – thanks.
What a great idea! I love using Crockpots and now I have another way to do it!
Can I just cut in half remove the seeds and just put the halves in the crockpot or do I have to remove shell and chunk up??????
The Local Cook
You can put the whole thing in without cutting at all if it fits! Sometimes it’s easier to remove seeds and shell AFTER it’s cooked. However, if it is too large or if you want it to cook faster, you can cut it into smaller chunks and while you’re at it remove the seeds.
I stuff my acorn squash with a mix of cooked ground chicken, mushrooms, and onion and then cook in the crockpot. Top with a little parm cheese and a mix of sour cream, yellow mustard and brown sugar……yum yum!
The Local Cook
that sounds awesome . . . then again, I’m a sucker for mushrooms 🙂
Any chance Nicole you could perhaps provide me with the amt of each item in the recipe you listed for the stuffed acorn squash; it sounds delicious, but just not sure how much of each item.
1 roll of ground italian chicken sausage
1/2 a small yellow onion-diced
1/2 a container of baby bella mushrooms- diced
I cook the onions and mushrooms for just a bit in a skillet…then i brown the chick sausage…once cooked i add the mush/onion and then stuff the squash.