No Fuss Fall Squash

I love squash. A lot. We usually eat it at least twice a month September through March, and I usually freeze some during that time so I can have it even when it's not in season. I loooove it.

There are many ways to cook a squash, but I like to keep it as simple as possible. So here's my no fuss method for fall squash cooking.

First, slice your squash in half and remove the seeds. Sprinkle some salt and pepper on each half. Now, you can roast it in the oven, but this time I kept it super simple and used the slow cooker. I put about a half inch of water in the bottom and cooked the squash on high for 3 hours.



When it was done, it looked so, so good. Look at it, all mushy and falling apart. Perfection.



At this point you can just scoop the yummy flesh right out of the skin and enjoy. I like a little brown sugar on mine.



Or a lot. Whatever.

Happy squash eating. :-)

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