Ingredients:

  • 1 medium (3 lb / 1.36 kg) butternut squash, peeled and cubed into 1-inch pieces
  • 1/2 tsp (3g) kosher salt
  • 4 tbsp (56g) unsalted butter, melted
  • 2 tbsp (30ml) maple syrup
  • 1/4 tsp (1g) ground cinnamon
  • 1/8 tsp (0.5g) ground nutmeg

Instructions:

  1. Peel the squash and remove the seeds. Cut the flesh into uniform 1-inch cubes. Toss the cubes with salt directly in the slow cooker.
  2. Cover and cook on High for 3 hours or Low for 6 hours until the cubes are fork-tender and the edges look slightly translucent.
  3. Pour in the melted butter, maple syrup, cinnamon, and nutmeg. Use a potato masher or a large spoon to gently crush some of the cubes to create a thick, creamy sauce. Stir until glazed.