Ingredients:

  • 3 lbs butternut squash, peeled and cubed into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 tbsp maple syrup
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp grass-fed butter, melted
  • 1 tsp fresh lemon juice

Instructions:

  1. Peel the butternut squash, remove the seeds, and cut the flesh into uniform 1-inch cubes.
  2. In a large bowl, toss the squash cubes with olive oil, maple syrup, cinnamon, nutmeg, salt, and pepper until well-coated.
  3. Transfer the seasoned squash into the crockpot and spread them in an even layer.
  4. Cover with a tight-fitting lid and cook on High for 4 hours or Low for 7-8 hours, until squash is tender when pierced with a fork.
  5. Carefully stir in the melted butter and lemon juice before serving.