Sunday, March 21, 2010

Recipe Review: Crockpot Butternut Squash

Kat over at Kat's Food Blog posted several different ways she likes to cook vegetables. One was particularly interesting to me, butternut squash cooked whole in the crock pot and then de-seeded before serving. This seemed too easy to be very good. I tried it yesterday, just washed the squash then put the entire thing in the crock pot with 1/2 inch of water and let it cook on low for 3 hours. When it was done I moved it to a cutting board, cut off both ends then halved it and removed the pulp, I served it right away with some salt, it was moist and soft, very good!

Here is the post over at Kat's blog, she has several ideas to try, I am going to try cooking acorn squash this way too. I will post the results.


  1. I'm glad it worked for you! I just did this again yesterday after struggling to cut through a really tough one. I gave up and threw it in the crock pot. It took 4 hours (it was enormous) but still worked great. I love roasted in the oven squash, but it's nice to have an easy backup.

    Thanks for posting the review and nice picture :)

  2. Yes - this one sounded good to me too! She has some great ideas and goodness do I need some of those - lol! I particularly can't stand cutting these things!

  3. How easy!!! I've always wondered... now I'm doing it. Could it work with spaghetti squash?

  4. I bet it would Terina, I am going to try acorn and then I will try spaghetti too! I will post results.