Step 1

Arrange the butternut squash (or squashes) in the slow-cooker. Put the lid in place and set the slow-cooker to LOW. Cook for 8 hours on LOW or until the squash is easily pierced at the thickest part of the neck with a sharp knife.

Step 2

Use tongs or hot pads to carefully transfer the hot squash to a platter. Let it stand 5 to 10 minutes, slice in half lengthwise, use a spoon to scoop out the seeds and strings, then scoop the flesh from the shells.

Step 3

You can use the squash in this state or mashed and you can use it immediately or refrigerate or freeze it for later use.