Slow Cooker Butternut Squash (Halves or Purée)

Slow cooker butternut squash cooks up as tender halves for stuffing or a creamy, buttery purée. Hands-off and perfect for holiday sides.

Course dinner, Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Keyword butternut squash, comfort food, creamy, easy, healthy, Slow Cooker

Prep Time 5

Cook Time 2

Total Time 2 5

Servings servings

Calories 116

For each butternut squash, remove the stem top, then halve each squash lengthwise, from the bottom to the top. Using a spoon, remove the seeds and discard. Alternatively you can leave the seeds, then remove and discard after cooking.
Place the halved squash pieces in a 6-quart slow cooker. Drizzle the flesh with olive oil and sprinkle with ¼ teaspoon salt, rubbing the oil in to create an even layer.
Cover and cook until the squash is very tender, about 2-3 hours on high, or 4-5 hours on low. All slow cookers are different, so start checking on the early side of the recommended time. Add 30 minute increments until desired doneness is reached.
Uncover and carefully transfer the cooked squash to a cutting board. Discard the accumulated cooking liquid or reserve for another use.

When cool enough to handle, scoop out the flesh, discarding the skin and any remaining seeds.
Add the cooked squash back to the slow cooker and set to low heat. Add the butter, half-and-half, ¼ teaspoon salt, and brown sugar. Stir until smooth and creamy. Taste and adjust seasonings if desired.

This recipe makes 4 butternut squash halves, or about 4 cups of butternut squash puree.
You’ll need two medium butternut squash for this recipe, about 2 to 2 ½ pounds each. If they don’t quite fit, you can slice the top sections off and add to cook alongside.
You can also halve this recipe to make 1 medium butternut squash. This will yield 2 squash halves or about 2 cups purée.
If you prefer to use pre-cut butternut squash (for the purée only), you’ll need 5-6 cups of cubed butternut squash.