Tender Crockpot Butternut Squash

This is more than just a hack! Flavorful and foolproof Crockpot Butternut Squash should be a side dish standard from now on. Whether you’re serving up simply seasoned cubes or turning it into a fluffy, creamy winter squash mash – or even taking it one step further into silky puree territory – slow cooker butternut squash is versatile and very, very tasty.

Jump to:

• Why Use the Crockpot?
• Crockpot Butternut Squash Halves
• Cinnamon Sugar Crockpot Butternut Squash (Diced)
• Chef’s Tips!
• More Ways to Season Butternut Squash
• Do I Need to Add Water?
• Can I Cook the Squash Whole?
• Ways to Use Crockpot Butternut Squash
• Recipe

If you’ve ever heard the phrase “I love all my children equally,” then you know it’s uttered with good intent, but usually the speaker absolutely has a favorite. It’s with that same spirit that I embarked on my How to Cook series. Not just to give you a leg up in the kitchen, dear reader, but to definitively define my favorite cooking methods.

Some results were better than others. (If you see a method missing, there’s probably a good reason for that.) And some results were surprising. (I never thought I’d prefer anything air fried over oven roasted.)

As I began testing various butternut squash cooking methods, I learned that my smaller countertop appliances were truly competing with oven roasted butternut squash – on flavor, on flexibility, on texture, and sometimes all three combined. Yes, yes, I still love and crave roasted butternut squash, but it’s always delightful to realize that you can love something more than one way.

Air Fryer Squash? Caramelly and delicious. Instant Pot Squash? Silky smooth. And Crockpot butternut squash? It’s hands-free perfection.

Why Use the Crockpot?

Different cooking methods always impart different flavors and textures on different foods. For instance, oven roasted squash is much sweeter, since the natural sugars in the flesh will caramelize in high, dry heat. Similarly, the pressure of an Instant Pot is perfect for cooking butternut squash when you want tender, mashable flesh super fast.

Choosing the crockpot for your butternut squash is useful for several reasons:

• Flavor. When you cook in the crockpot, you’re very slowly simmering your food, while simultaneously trapping in moisture and steam. This can create either pure, unadulterated flavor if you cook butternut squash “naked”, or rich, mature flavor if you add seasonings.
• Flexibility. Slow cooking is blessedly hands-off and virtually foolproof. That being said, no two slow cookers are alike. While we found that 2.5 hours on high yields absolutely perfect butternut squash halves, your cook time may be closer to 2 hours or 3 hours. The first time you make it, be sure test your squash at the 2, 2.5, and 3 hour marks to see how your slow cooker performs!
• Texture. The flesh of slow cooked butternut squash is extra tender and super buttery. (You can actually see the proof in the photos below!)
• Dietary Considerations. And lastly (and IMO, least-ly) if you’re on a low fat diet or working on a calorie deficit, this is a great way to cook butternut squash without any oil, butter, or other added fat.

Crockpot Butternut Squash Halves

Crockpot Butternut Squash isn’t just a super simple side, it’s the base for a treasure trove of beloved fall and winter side dishes. Slow cooking butternut squash halves gives you tender, buttery flesh, somewhere in between roasting and steaming. The final texture is super creamy with intense, full-bodied flavor.

1. Scrub and dry squash skin. Slice in half lengthwise, and scoop out seeds.
2. Season flesh to taste (see options below), then place each half in the slow cooker cut side up.
3. Cook HIGH 2-3 hours or LOW 5-6 hours.
4. Remove the squash to a cutting board using tongs. Once cool enough to handle, scoop out the flesh and transfer to a large bowl. Lightly mash before serving.

Cinnamon Sugar Crockpot Butternut Squash (Diced)

Butternut squash with brown sugar and cinnamon is one of my favorite winter side dishes – mostly because I can pretend my Crockpot is an extra oven. Slow cooked diced butternut squash performs almost exactly like it does in the oven, so this method is perfect for (a) yielding delicious chunks of “roasted” squash and (b) freeing up space, time, and your holiday sanity.

1. Season squash cubes in slow cooker according to taste (scroll for suggestions!), then toss to evenly distribute.
2. Cook HIGH 2 hours or LOW 4 hours.
3. Serve immediately as a side dish.

Chef’s Tips!

• Wash it! When roasting squash halves, wash the outside well to remove any dirt or grime, since it will be going into the crockpot with the skin still intact.
• Stress-free seeding. I like to use a melon baller to remove the seeds. The sharp edges cut right into the membranes and make for easier work.
• Safety first! Always use a sharp chef’s knife, but especially when cutting into a tough vegetable like butternut squash. Dull knives are more prone to slipping, and therefore way more dangerous than a sharp knife. Use a slip-proof cutting board, or place a damp kitchen towel under your cutting board to prevent shifting.
• No H2O. There is no need to add water to the crockpot to cook butternut squash – squash has a high water content that will naturally release as it cooks. Adding water will only dilute the finished product.
• For halves: we found that in our slow cooker, 2.5 hours on high yielded the most tender, buttery flesh.

More Ways to Season Butternut Squash

You can cook butternut squash in the crockpot “naked” and then use for another purpose (like making butternut squash soup, mash, or puree). However, if you know you’re going to use it right away for a specific recipe, or just enjoy it on its own, season the squash before slow cooking. This will infuse the squash with even more of whatever flavors you’re adding. Consider the following seasoning combinations:

• Basic Savory:  1 teaspoon kosher salt, ½ teaspoon ground pepper, ½ teaspoon garlic powder, ½ teaspoon onion powder
• Sweet:  2 tablespoons brown sugar or maple syrup, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon ginger
• Herbed:  ½ teaspoon dried sage, ½ teaspoon dried rosemary, ½ teaspoon dried basil, and ½ teaspoon dried thyme
• Global: 1 teaspoon curry powder, ½ teaspoon cumin, ¼ teaspoon coriander, and ¼ teaspoon turmeric

Do I Need to Add Water?

Nope! Butternut squash has a high water content and adding water will only dilute the finished product. The natural water content will release when you cook squash in the slow cooker – both diced and halved. You do get a beautiful bonus sauce if you’re slow cooking diced squash with brown sugar and cinnamon – it will naturally reduce with the sugars right in the Crockpot!

Can I Cook the Squash Whole?

Yes, you can cook whole butternut squash in the crockpot without cutting in half first. Do increase the cook time to 4-5 hours on high, or 6-8 hours on low.

I prefer to slice in half so that I can season it, at least with a bit of kosher salt. This really amplifies the flavor.

Halving first also makes it faster/easier to scoop out the flesh once it’s cooked. A whole butternut squash takes a long time to cool down enough to handle if it isn’t sliced into halves. Since you have to do it anyway, I just get it out of the way at the start!

Ways to Use Crockpot Butternut Squash

Simply seasoned butternut squash is a great slow cooker recipe on its own, but it’s also an easy, hands-off way to transform it into a variety of other cozy side dishes. You can use the halves or the diced squash anywhere you might use roasted squash.

Make Soup: we love a good creamy soup, and butternut squash soup is just right in the winter months. It also makes a perfect transition into early spring menus. Use slow cooker squash in place of the roasted squash – you can even add the onions, garlic, and celery to the slow cooker too!

Make Mac and Cheese: sneak a few extra veggies onto your plate with butternut squash mac and cheese. Instead of roasting the squash and onions, throw ’em in the slow cooker and go about your day.

Make Mash: scoop out the flesh from the roasted halves and transfer right back into the slow cooker; lightly mash using a potato masher or process with a hand mixer. Serve it anywhere you’d use mashed potatoes!

• For a sweeter mash, fold in 2-3 tablespoons of melted butter, plus 1-2 tablespoons brown sugar or maple syrup, ½ teaspoon of cinnamon, and a pinch each of nutmeg and ginger.
• For a savory mash, fold in one tablespoon fresh minced herbs (rosemary, thyme, and/or sage) ½ teaspoon each of salt, pepper, and garlic powder, 2 tablespoons melted butter, and 2-4 tablespoons heavy cream.
• Note: if you you know’ll you be making sweet or savory mash, go ahead and slow cook the squash with the seasonings!

Got little ones? It’s perfect for homemade baby food purees! Blend with ½ teaspoon cinnamon, a pinch of salt, and ½-1 cup liquid (water, broth, stock, or even breastmilk) until it reaches the right consistency.

Freeze it! The best ways to freeze butternut squash are as raw cubes, or as a cooked mash or puree. Make sure to use airtight containers. If freezing mashed squash, use ziploc bags and squeeze out as much air as possible before freezing.

Did you try butternut squash in your slow cooker? I’d love to know how it turned out! Leave a comment and a rating below.

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Recipe