Crock Pot Butternut Squash With Brown Sugar And Cinnamon - cooking recipe

Ingredients

1 large butternut squash, about 3 to 4 pounds
1 cup apple juice
4 tablespoons butter, melted
1/4 cup brown sugar (packed)
1/2 teaspoon ground cinnamon

Preparation

Quarter the butternut squash lengthwise, cut stem off, and scoop out seeds. Pour the apple juice into the slow cooker.
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 squash 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.