- 1 large butternut squash
Wrap the squash in aluminum foil and cook in your slow cooker on high for 4 hours or low for 6 hours. Remove the squash from the aluminum foil and let it cool for 15-20 minutes. Unwrap the squash and slice it in half lengthwise. Scoop the seeds out with a spoon. Scoop the soft squash flesh out of the skin and serve it or place it in a airtight container and refrigerate.