- 1 large butternut squash, about 3 to 4 pounds
- 1 cup apple juice
- 4 tablespoons butter, melted
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
Combine the butter, brown sugar, and cinnamon in a cup or small bowl.
Put two of the squash quarters, cut side up, in the slow cooker. Drizzle with about half of the butter-brown sugar mixture. Place the remaining two sqush quarters on the first ones and drizzle with remaining butter-brown sugar mixture. Cover and cook on LOW for 6 to 8 hours, or until squash is tender.
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