Ingredients (2 Servings)
- 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 an airtight container and refrigerate.