Go Back
+ servings
Slow Cooker Easy Butternut Squash

Slow Cooker Easy Whipped Butternut Squash

Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6
Calories 151kcal


  • 3 pounds medium sized butternut squash
  • 1 cup water
  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • 1 tablespoon heavy cream
  • ½ teaspoon salt to taste


  • 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


I cooked this on high in my 6 quart oval crock for 3 hours


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