From Calculus to Cupcakes
I don’t know about you, but sometimes I have trouble cutting squash. I don’t mean summer squash or zucchini, but the harder thicker types like spaghetti squash and butternut. And, it is getting to be the time of year that I eat a lot of this type of squash, so I thought I would share a method I have found for making it easier. Cook it before you peel it and chop it in your slow cooker!
1. Wash your squash an prick the skin with a knife in several places.
2. Place in your slow cooker with about half an inch of water in the bottom.
3. Cook on high or low until tender. The timing of this is highly dependent on the size of your squash, but most that I have cooked have taken 2-3 hours on high or 4-6 hours on low. So, that leaves plenty of time for you to go do something else while it cooks.
4. When it is done, carefully remove it from the slow cooker and allow it to cool enough to touch. Then you can easily peel and chop it and use it as you wish!
