Crock Pot Butternut Squash With Brown Sugar and Cinnamon

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

Directions

1. 1

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

2. 2

   Combine the butter, brown sugar, and cinnamon in a cup or small bowl.

3. 3

   Put two of the squash quarters, cut side up, in the slow cooker. Drizzle with about half of the butter-brown sugar mixture.

4. 4

   Place the remaining two squash quarters on the first ones and drizzle with remaining butter-brown sugar mixture.

5. 5

   Cover and cook on LOW for 6 to 8 hours, or until squash is tender.