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Saturday, 28 December 2019

Why You Should Cook a Whole Dang Squash in Your Slow Cooker

Welcome to Set It & Forget It, a series about all the ways we rely on our slow cookers, Instant Pots, and ovens during the colder months. Whether it’s a long braise on the stove or a quick burst in the pressure cooker, one thing’s for sure: Comfort food means comfort cooking.

The humble winter squash is a beloved cold-weather staple, but when was the last time you changed up your cooking method for those butternuts and acorns? I can’t tell you how many times I’ve slid a tray of oiled and salted wedges into the oven for roasting, pureed cubes into soup, stirred a puree into a dip or batter. Were the results of those squash-y endeavors a delight to eat? Of course. Still, none excites me in a way I want to write home about, as they say.


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