Yes! You’ll just need to make some adjustments to the recipe. Instead of roasting the butternut squash off with the spices first, you’ll need to skip this roasting step. Sauté the aromatics off and stir in the curry paste as per the recipe, then add the raw butternut squash to the pan and sauté for a few minutes with the paste. Transfer to the crockpot and add the rest of the ingredients. Cook on low for 4-6 hours or high for 2-3 hours.  It will still taste good, but not as good as with the roasted butternut squash, which adds so much depth of flavor.