3 lbs peeled and seeded butternut squash cut into 1 inch pieces
salt and pepper
1/4 c maple syrup
4 tb unsalted butter melted
2 tb heavy cream
Instructions
Combine squash and 1/2 tsp salt in slow cooker. Cover and cook until squash is tender 5 hrs on low or 3-4 on high.
Mash squash with potato masher until smooth. Fold in maple syrup, melted butter and cream.
Season with salt, pepper and extra maple syrup.
Originally Submitted
3/5/2015
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