There is something so comforting about butternut squash's creamy, sunshiny flavor that it seems to reassure us that, no matter how topsy-turvy the world might be at the moment, all will be well enough. Squash is just too darned good for you and inexpensive to pass up, and this method can be used with any variety, though delicata and butternut are my personal favorite.
Eat it as often as you can get your hands on it: super nutritious, inexpensive, and easy to store, this is a dream come true for everyone from the happy hermit homesteader to the bustling family breakfast brigade. Add to that list that it is low in calories, gluten-free and even paleo, and you have a winner across the board. Feeling industrious? Plant a few squash seeds in your garden; a single plant can produce a wealth of golden globes on their sprawling vines.
Directions
This squash recipe is so simple, it's not a recipe so much as it is a method:
Take your squash, wash it and pierce it a couple times with a fork. Wrap it, whole, in foil. Place it in a slow cooker for 8 hours on low. No liquid or water needed.
No, really, that's all there is to it. When it's done, unwrap it (carefully!! This will be hot.) Place it on a cutting board and cut in half lengthwise to reveal two long boats of golden flesh. Scoop out and discard the seeds. Add a dash of salt and a pat of butter, and you have some of the best food nature knows how to grow.
