I didn’t mash the squash – just stirred well before serving. It was soft but still a bit chunky which was perfect for us.
Prep Time:15 minutes
Cook Time:5 1/2 hours
Total Time:5 hours 45 minutes
Yield:6 servings 1x
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
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
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.