Butternut squash is a vegetable that is high in vitamin A and C and fiber. You may have avoided buying this squash because you thought that cooking it would be difficult, but you can easily prepare it in your Crock-Pot. Like most vegetables, butternut squash becomes soft and tender in a slow cooker. The results work well as a side dish or a soup. Flavors such as apple, maple syrup, butter and brown sugar complement the vegetable's natural sweetness.
Cut the squash in half with a sharp knife. If your squash is too hard to cut safely, microwave it for two or three minutes first to soften it slightly.
Scoop out the seeds with a spoon. Bake for 15 minutes at 400 degrees. Let the squash cool until you can handle it comfortably, then peel the skin off of the flesh. Cut the flesh into cubes.
Place the cubes in your Crock-Pot and add a cup of apple juice. If you are making soup, add 4 cups chicken broth.
Turn the slow cooker to the low setting, put the cover on tightly and allow to cook for eight hours. If you need the squash to be done more quickly, set the Crock-Pot on the high setting and allow to cook, covered, for four hours.
Use an immersion blender to puree the squash if you are making soup. If you are making a side dish, use a potato masher to mash up the squash. Add butter, brown sugar or maple sugar to taste.