Ingredients:

  • 3 lbs butternut squash, peeled and cubed
  • 4 tbsp unsalted butter, cubed
  • 2 tbsp maple syrup
  • 1/2 tsp kosher salt
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 cup vegetable broth
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon juice

Instructions:

  1. Peel the butternut squash using a Y-peeler, halve lengthwise, scoop out the seeds, and cut the flesh into uniform 1-inch cubes. Place the cubes into the slow cooker ceramic pot.
  2. Drizzle vegetable broth over the squash. Evenly scatter cubed butter, maple syrup, salt, cinnamon, and nutmeg on top. Secure the lid and cook on High for 4 hours or Low for 8 hours.
  3. Once the squash is fork-tender and the liquid has reduced to a glaze, gently toss the cubes with a silicone spatula. For a velvetier consistency, lightly crush about 20% of the cubes using a potato masher.
  4. Stir in the lemon juice and garnish with fresh parsley before serving.