Breakfast
Slow Cooker Butternut Squash Casserole
Jenn Bare's slow-cooker breakfast. About 5-1/2 - 7-1/2 hours on Low or 1-3/4 - 2 3/4 hours on High in the crock, serves 6.
Written byJenn Bare
Method
Step by step
- 01
Peel and cut butternut squash (as pictured) in chunks.
- 02
In a large saucepan cover the prepared butternut squash with water; bring to a boil.
- 03
Reduce heat; cover and simmer for 10-12 minutes or until tender. Drain.
- 04
Place squash in a medium sized bowl. Using a hand wand, beat squash until smooth.
- 05
Mix the following ingredients; sugar, eggs, milk, butter, vanilla, cinnamon, and nutmeg and beat well into the squash.
- 06
Spray the crock of the slow cooker with cooking spray.
- 07
Transfer the casserole mixture into a 4-5 quart slow cooker.
- 08
Cover. Cook on Low for 5-1/2 – 7-1/2 hours or on High for 1-3/4 – 2-3/4 hours.
Tagged
Originally published on getcrocked.com.
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About the author
Jenn Bare
Founder of GetCrocked and lifelong slow-cooker devotee. Jenn writes every recipe here with one goal: get families back around the table without the weeknight scramble.
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