- 1 butternut squash
- Place the whole butternut squash into the slow cooker (crockpot).
- Cook for 4 hours on high.
If you’ve ever tried chopping up a raw butternut squash, then you’ll know that it’s dangerously tough. It’s one of the reasons why I started paying extra for the ready chopped ones at the supermarket! However, it doesn’t have to be dangerous or so much work. As I’ll show you in this post, there are 2 simple ways to cook butternut squash without cutting it. Yep, it’s that easy.
Enjoy all the benefits of this delicious squash without risking your fingers. Plus, check out our list of reasons for eating butternut squash at the end of this post.
Once cooked, you can eat the butternut squash as it is (scooping the soft flesh out with a spoon). Or add some olive/coconut oil and salt for a simple delicious snack. Or, you can scoop out the soft flesh and use it to make purees and soups (like this easy butternut squash soup). Check out the list below for more ideas on how to eat it.
So, what are these 2 amazing methods that can save your fingers from being cut?
Here’s a quick graphic you can pin that illustrates them:
This method involves a slow cooker (or crockpot). Just put the butternut squash whole (no need to cut it up) into the slow cooker. Turn the slow cooker on high and cook for 4 hours. You don’t need to add in any water to the slow cooker – the heat from the slow cooker will basically steam the butternut squash using its own moisture.
Just be careful when you’re removing the butternut squash as it’s pretty soft (even the skin) and it’s pretty hot. Cut the squash open lengthwise – it’ll now be really easy to cut. Then, scoop out the seeds and enjoy.
This method is faster than the slow cooker method and it involves the oven. Preheat your oven to 400F (200C). Place the butternut squash whole on a baking tray and place into the preheated oven. Cook for 1 hour and carefully remove and slice in half and remove the seeds.
Try this quick chili recipe and instead of topping the chili on parsnip fries, top it on a butternut squash half instead.
This is such a simple way of eating butternut squash, but it’s also such a delicious way.
Make desserts like this one these Persimmon Dessert Cups Stuffed with Butternut Squash.
Blend some of the flesh with some chicken broth to make butternut squash soup. Add some cinnamon, nutmeg, and cloves for extra deliciousness.
With so many delicious vegetables, why bother with butternut squash? Personally, I think butternut squash adds a slight nutty taste to dishes that’s perfect for the autumn. And with these two methods of cooking butternut squashes whole, it makes cooking them easier than cooking sweet potatoes! So, why not enjoy them especially since they also have several health benefits:
100 grams of raw butternut squash contains 35% of your daily values for vitamin C.
With 213% of your daily values of vitamin A in 100 grams of raw butternut squash, it’s almost as good as sweet potatoes in terms of vitamin A content!
With 10% of your daily values for both manganese and potassium in 100 grams, butternut squash isn’t a bad source of these minerals.
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