Butternut squash makes a wonderful side dish during fall and winter months, but sometimes it can be a hassle to cook it in a tasty way. This recipe changes that completely! With only 5 minutes of effort and the use of a slow cooker, you’ll have creamy, whipped butternut squash to accompany your next meal.
Why make mashed butternut squash rather than mashed potatoes? Butternut squash has 30% fewer calories, 50% fewer carbs and four times as much calcium. Also, I prefer the flavor of butternut squash to that of potato!
1 Butternut Squash, seeded and chopped
2 tablespoons butter or coconut oil
salt and pepper to taste
fresh parsley, minced to garnish (optional)
parmesan cheese to garnish (optional)
Grease the inside of a slow cooker with butter or coconut oil. Peel, seed and chop the butternut squash into large chunks. Cut the butter or coconut oil into a few pieces and sprinkle over the butternut squash. Cover and cook on high for 3 hours.
After the cook time, remove the lid and mix the cooked butternut squash up until smooth. Season to taste with salt and pepper. Garnish with parsley and a sprinkle of Parmesan cheese. Serve warm and enjoy!
You might want to use more than one butternut squash, depending on how many servings you need. One normal-sized squash makes 4 petite servings (the squash shrinks as it cooks!) so feel free to use 2 or 3 butternut squash.