Have you ever known something and so you assume everyone knows it? I had one of those moments after talking with a friend recently. She was lamenting how long and difficult big winter squash is to prepare when you are in a hurry on busy weeknight evenings. I hear that! You come home and you are in a hurry to get dinner on the table. You love the idea of serving fresh in season winter squash, but it can be a hassle.
First, out comes the cutting board and the giant knife. Then as the squash is rolling away you half it. Next the seeds need scraped out. Some recipes call for peeling. Then finally it’s time to bake the squash and a big one can take another hour. That’s all fine and I do prepare squashes this way, but let’s save that for the weekend. On weeknights I am all for things that make real food ready quickly.
I’m here to share in case you didn’t already know there is an easier way. In fact you could just come home and have the squash ready to puree in soup, bake in a casserole or sprinkle with cinnamon and butter and get to eating. Put away your giant knife, breathe deep and try this on your busy week night. Well, you need to start in the morning. Read on to find out how to make Winter Squash easy.
- 1. Pierce the squash several times with a knife or a fork. We don’t need squash explosions, right? 2. Place your squash in the slow cooker. Add 1 1/2 cups water to cook on low for 6 hours or 3 cups to cook on high for about 4 hours. Cooking time and amount of water varies depending on the size and variety of winter squash. 3. Carefully remove the warm squash and allow to cool until you are able to handle. Cut the squash lengthwise. It should be very easy to cut. Scrape out seed and serve.