Roasting squash usually means having to babysit the oven for an hour or more, but not if you do it in the crockpot. Follow these simple steps for perfectly roasted squash, minus all the hands-on time:
Step 1: Rinse off the squash, and pat dry. Then, cut them in half, and scoop out all the seeds. Now, cut them into smaller wedges (this will allow you to get more into your crockpot). I used acorn squash, but this will work just as well with butternut squash, pumpkin or whatever you happen to have.
Step 2: Layer the squash wedges in your crockpot, with the flesh facing up. Then, cover, and cook on high for two hours (more if needed). The squash is done when the flesh is easy to break up with a fork.
Step 3: Serve your roasted squash with a bit of butter and cinnamon for a delicious side dish, or if you plan to use your squash for puree, allow it cool slightly. Then, scoop out all the flesh, and run it through the blender.
Note: Squash puree can be frozen for later use, but should not be canned.
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