We love squash – we may love it a little too much. Because we always grow enough to feed a small army. Or possibly an entire elementary school. In the end, we still love it. And the great thing about squash is that if you leave at least an inch of the stem on, and you store it in a cool dry place, it can stay good for most of the winter.
When you cook squash in the oven, it usually takes at least an hour. Which is fine, if you have the time. You may be thinking that a slow cooker takes a lot longer than the oven. But the deal is that the slow cooker really only takes 5 minutes and then you don’t think about it. And my mid-mornings are always less busy than my 5:00pm.
This tutorial is using a banana squash, but it is the same for any type of Winter squash. First cut your squash in half.
Depending on how big your squash is, you will need to cut it into smaller pieces.
Scoop the seeds out as your are cutting.
Make sure you cut them into uniform pieces so that they will cook evenly.
Place in the slow cooker. You can stack the pieces on top of each other. You don’t need to add any other liquid. Just the squash.
You can stop here and just turn on the slow cooker. Or you can add spices or other flavorings. I have made it both ways and they both turn out great. This particular time I added apple juice, cinnamon and nutmeg.
Cook on low for 6 hours. It will be delicious, smooth, and cooked to perfection.
You will never go back to oven cooking squash again. And heaven forbid you ever try cooking in the microwave. Trust me on this one – try the slow cooker method.