Ingredients:

  • 3 lbs butternut squash, peeled and cubed
  • 4 cloves garlic, smashed
  • 1/2 medium yellow onion, finely diced
  • 4 tbsp unsalted butter, cubed
  • 1/4 cup maple syrup
  • 1 tsp ground cinnamon
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions:

  1. Cut the squash in half lengthwise and scoop out the seeds. Use a peeler to remove the outer skin and cut the flesh into uniform 1 inch cubes.
  2. Place the cubed squash, diced onion, and smashed garlic into the slow cooker.
  3. Top the vegetables with butter cubes, maple syrup, cinnamon, salt, and pepper without stirring. Note: Leaving the butter on top lets it baste the squash as it melts.
  4. Cover the pot.
  5. Cook on Low for 4 hours until the squash is fork tender. (If you're in a rush, you can use High for 2 hours).
  6. Check for doneness. The squash should offer zero resistance when pierced with a fork.
  7. For chunky style, gently fold the squash with a silicone spatula to coat in the glaze.
  8. For purée style, use an immersion blender directly in the pot until the texture is silky.
  9. Taste and add a pinch more salt if the sweetness feels too heavy.