I like to cook 3 or four winter squash at a time. I use some immediately and then freeze the rest. However, since sizes vary, when I bake the squash some are harder and some mush.

I really like firm squash cubes to mix with beans and add to soups. So, I tried something new: the crock pot. I sliced up my orange buttercup into somewhat even-sized wedges. I filled my 1.5 gal crock pot full and poured a little water in the bottom. I cooked on low about 1.5 hours (will vary with each crock pot). I am happy to report that I had great results: cooked but not mushy.