I love all the squash that comes around in the fall but hate the time and mess it makes to prepare it. This recipe is super easy and can be kept around for a long time.
1 Butternut Squash (peeled, seeded and chopped)
1/8 Apple Cider Vinegar
1/4 Orange Juice
Salt and Pepper to taste
Put all ingredients in slow cooker and cook on high for 6 hours. Use a potato masher to mash it down in the cooker. Cook an additional 2 hours on low. If you want to lose some water remove lid at the end and let it cook an additional 30 min.
I keep it in the fridge for a week and always find fun ways to use it!
I like the added zing of apple cider vinegar and orange juice with sweet mellow butternut.