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