There are lots of wonderful things about butternut squash!
It’s extremely good for baby. It’s versatile. It’s easy to puree. And most babies love it!
But if there’s one thing about butternut squash many of us struggle with, it’s the preparation!
Butternut squash is notoriously difficult to cut and peel. It’s almost rock hard when uncooked, and trying to hack away at the tough skin can be a real chore!
There is, however, a simple way to take the headache out of preparing butternut squash, and that’s to pop it in the slow cooker!
As you can see from my photo, you simply put the WHOLE squash into your crockpot, then put the lid on. You don’t need to add water or anything else, and there is absolutely NO peeling/hacking/effort required!
You can then get on with your day, until – several hours later – your house is filled with the most delightful aroma and your squash is perfectly tender and delicious.
Just allow it to cool, then simply slice it open and remove the seeds. You can then spoon out the flesh and use it in any recipes you require, or portion it and freeze it for future use.
The squashes in my photo each weighed around 14 oz and took around 4 1/2 hours on ‘high’. Cooked on the ‘low’ setting, they would have taken around 8 hours.
I do find that slow cookers tend to vary quite a bit in terms of heat and cooking times, so you may need to experiment a little bit.
Want to save even MORE time?
Line the slow cooker with foil before putting in the squash and it should only need a quick wipe afterwards!