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Butternut Squash, Slow Cooker Recipe

Butternut Squash

I didn’t mash the squash – just stirred well before serving. It was soft but still a bit chunky which was perfect for us. 

Ingredients

Scale
  • 3 lbs (1500gr) butternut squash, cut into small cubes
  • 1 medium red onion, chopped
  • 2 tsp paprika
  • 1 tsp cumin
  • 3 tbs parsley
  • 1 tsp celery salt
  • 1 tbs olive oil
  • 3 tbs butter

Instructions

  • Add paprika, cumin, and sauté briefly.
  • Add butter and heat until melted.
  • Stir in parsley.
  • Put butternut squash in the slow cooker.
  • Add butter / onion mixture and stir well to combine.
  • Cover and cook on low for 5 – 6 hours.
  • When ready, spoon into a bowl and serve…. Add more butter if you like

Notes

I checked the squash after 4 1/2 hours to see if it was getting done – and it was so I left it on low. Because there was no added liquid I was a little concerned about cooking time. Had it not been close I would have turned it to high; had it been done I would have turned it off for an hour – then reheated.

Keywords: slow cooker, butternut squash

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