Ingredients
- 2 pounds butternut squash peeled and cubed
- 3/4 teaspoon kosher salt
- 1 tablespoon olive oil
- Fresh ground black pepper to taste
- Brown sugar optional
Instructions
- Place the cubed butternut squash into the slow cooker.
- Season the squash with kosher salt, drizzle with olive oil, and add black pepper to taste. Stir to coat the squash evenly with the seasonings and oil.
- Cover the slow cooker and set it to cook on high for 3 hours or on low for 6 hours, until the squash is tender.
- Once cooked, stir the squash gently and serve as a delicious side dish. For a touch of sweetness, a sprinkle of brown sugar can be added just before serving, if desired.