Today's entry is less a recipe and more of a technique, a way to take a hard-shelled squash and turn it into an intensely-flavored puree. I know I'll be using it again.
Tammi Miller is the winner of the Healthy Slow Cooking cookbook. Thanks to everyone who entered! If you're still interested in having a copy, you can purchase one from the Filipacchi online bookstore.
Now, on to our squash:
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Scrub the outside of the squash, cut it in half and scoop out the seeds and fibers inside. If your squash is large, cut it into pieces that will fit in the slow cooker. Put the pieces shell-side-down in the cooker, stacking if necessary. Put the lid on and cook on low 8 to 10 hours.
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When I took my squash out after 8 hours, it was so tender it was falling apart. I had to very gingerly scrape the flesh out of the shell, otherwise the whole thing would fall apart and I'd end up with shell in my puree. This recipe is from the Not Your Mother's Slow Cooker cookbook. The squash is ready to be used in a baking project or served as a puree or soup.
With some modification your puree could go into one of these:
[link href="https://landcruisers.info/Recipes/Butternut-Squash-Soup-Recipe" target="_blank" link_updater_label="external_hearst"]Butternut Squash Soup
— Kim Walker