No Hassle Slow Cooker Butternut Squash

Place a rinsed and unpeeled 3-pound butternut squash in a 6-quart slow cooker. NOTE: I DO NOT RECOMMEND MAKING IN AN INSTA POT. Cover and cook until both the neck and bulb areas are fork-tender, about 4 hours on high.

Transfer the squash to a cutting board, let it cool a bit, and then slice it in half lengthwise. Scoop out and discard any stringy fibers and seeds in the bulb, and then scrape all the soft flesh off the skin and mash it with whatever you like.

I have a smaller slow cooker so always use the smallest squash I can find but if your squash happens to be too long to fit in your slow cooker, this method still works if you halve it first.