Cooking Squash in the Crock Pot
I love squash!
Seriously I have not met a type of squash yet that I do not like. However, I really do not enjoy trying to cut winter squash open just so I can scoop out those seeds. It is hard to get them cut open.
I was so intrigued when I read about cooking squash in the crock pot. I figured I would still have to cut it open and scoop out the seeds first anyway-- but I was wrong!
I found a much easier way to prepare butternut, acorn and spaghetti squash! This no prep method worked wonderfully!
You will need:
Slow cooker/ crock pot
Squash
butter
salt and pepper
Step 1-- Wash the squash and put it in the slow cooker (I put foil under my first squash not knowing how mushy it might be when it was done and ready to be lifted out of the crock pot... I needn't have done this). The second time I cooked squash in the crock pot like this I omitted the tin toil.
Step 2. Set the crock pot on warm for 6-8 hours. (The first time I prepared the squash in the crock pot I pulled the squash out after 3-4 hours and cut it open, scooping out the seeds; another step I needn't have bothered with!). When cooking the acorn squash I left the squash in for the full 6-8 hours and then just pulled it out when it was fork tender. The knife sliced right through and it was easy enough to scoop out the seeds.
Once tender I added butter, salt and pepper to taste (with a bit of cinnamon for the butternut squash).
Step 3. I scooped the squash out into a serving dish mashing in the butter and seasonings.
The skins stayed together well and while the squash was still quite hot it wasn't that hard to scoop out the insides at all; like I had feared.
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Seriously I have not met a type of squash yet that I do not like. However, I really do not enjoy trying to cut winter squash open just so I can scoop out those seeds. It is hard to get them cut open.
I was so intrigued when I read about cooking squash in the crock pot. I figured I would still have to cut it open and scoop out the seeds first anyway-- but I was wrong!
I found a much easier way to prepare butternut, acorn and spaghetti squash! This no prep method worked wonderfully!
You will need:
Slow cooker/ crock pot
Squash
butter
salt and pepper
Step 1-- Wash the squash and put it in the slow cooker (I put foil under my first squash not knowing how mushy it might be when it was done and ready to be lifted out of the crock pot... I needn't have done this). The second time I cooked squash in the crock pot like this I omitted the tin toil.
Step 2. Set the crock pot on warm for 6-8 hours. (The first time I prepared the squash in the crock pot I pulled the squash out after 3-4 hours and cut it open, scooping out the seeds; another step I needn't have bothered with!). When cooking the acorn squash I left the squash in for the full 6-8 hours and then just pulled it out when it was fork tender. The knife sliced right through and it was easy enough to scoop out the seeds.
Once tender I added butter, salt and pepper to taste (with a bit of cinnamon for the butternut squash).
Step 3. I scooped the squash out into a serving dish mashing in the butter and seasonings.
The skins stayed together well and while the squash was still quite hot it wasn't that hard to scoop out the insides at all; like I had feared.
I served it with mashed potatoes and our delicious pot roast (recipe here)
Oh thank you so much for this post! I was wondering if there was a better way to cook squash other than the oven (never!) or the microwave (often!) I like the crock pot. Who'd a think! Doing it this week! Thanks again.
ReplyDeleteYou are very welcome! I hope it works as well for you as it did for me.
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