![['Close-up view of juicy, cooked butternut squash halves on a plate.', 'Side view of a creamy butternut squash purée in a bowl with butter and spices.', 'Cooked butternut squash with a rich texture and glistening surface from the slow cooker.', 'Freshly prepared butternut squash dish with a drizzle of olive oil and spices.']](https://proteinrecipelab.com/wp-content/uploads/2026/07/slow-cooker-butternut-squash_1_U1.webp)
Slow Cooker Butternut Squash (Halves or Purée)
This comforting dish features tender butternut squash cooked to perfection in a slow cooker, either halved or puréed for a smooth texture.
Ingredients
Main
- 2 medium butternut squash (about 2 to 2½ pounds each)
- 2 teaspoons olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons butter
- 3 tablespoons heavy cream
- ½ teaspoon kosher salt
- 2 tablespoons brown sugar
Instructions
- Cut the butternut squash in half and remove seeds.
- Place squash halves in the slow cooker, drizzle with olive oil, and season with salt and pepper.
- Cook on low for 4 hours until tender.
- If desired, scoop out the flesh and mash with butter, heavy cream, and brown sugar.
- Serve warm as a side dish or purée for a smooth consistency.
Notes
For a creamier texture, blend the cooked squash until smooth before serving.