Slow Cooker Buttery Butternut Squash for a Crowd

Ingredients

• 1 large whole butternut squash, 4-5 pounds before cutting
• 1 stick butter
• Salt and fresh-ground pepper to taste

Directions

1. If breaking down a large squash is new territory, take a quick look at a guide for peeling and cutting butternut squash before you begin. For easier handling, slice the squash into manageable sections, scoop away the seeds, remove the skin with a vegetable peeler, then cut the flesh into strips and finally into cubes.
2. Coat the slow cooker insert with non-stick spray. Arrange the squash cubes evenly inside, scatter on as much butter as you like, add salt and fresh-ground black pepper, then cook on HIGH for about 3 hours, until a fork slides into the squash easily.
3. For a vegan version, or simply to skip the butter, coat the squash cubes with 3-4 tablespoons of olive oil or coconut oil instead. Add salt and fresh-ground black pepper, then cook the same way.
4. Once the squash is tender, mash it with a potato masher if you want a smoother texture. For browned edges and a little less moisture, you can transfer the Casserole Crock to a 400F/200C oven, though that step is optional. If you are not using the Casserole Crock, make sure your slow cooker insert is oven-safe before putting it in the oven.
5. Serve the squash hot, adding extra butter right before it goes to the table if that sounds good.
6. Leftovers can be refrigerated for a day or two, and freezing is an option too. The texture will change somewhat after freezing, so refrigeration is the better choice when possible.