Slow Cooker Easy Whipped Butternut Squash
This Slow Cooker Easy Whipped Butternut Squash could not be an easier way to get your squash fix. Simply cut the squash into a few pieces, scoop out the seeds, and let it steam away all day in the crock!
Servings 6
Calories 151kcal
Ingredients
- 3 pounds medium sized butternut squash
- 1 cup water
- 2 tablespoons butter
- 1 tablespoon brown sugar
- 1 tablespoon heavy cream
- 1/2 teaspoon salt to taste
Instructions
- Cut squash in half at the width (so essentially separate the skinny and fat ends)
- Cut each half into another half lengthwise
- Scoop out seeds
- Pour water into crock and place squash pieces in crock cut side up
- Cook on high for 3-4 hours or low for 6-8
- Let cool enough to handle and use a fork to help peel skin from flesh
- Place flesh in bowl and use a fork to whip together with butter, sugar, cream and salt
- Pour any remaining water from crock and return whipped squash to keep warm until ready to serve
Notes
I cooked this on high in my 6 quart oval crock for 3 hours
Nutrition
Calories: 151kcal | Carbohydrates: 28g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 239mg | Potassium: 798mg | Fiber: 4g | Sugar: 6g | Vitamin A: 24260IU | Vitamin C: 47.6mg | Calcium: 109mg | Iron: 1.6mg