Ingredients:

  • 3 lbs butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 3 medium firm apples (e.g., Honeycrisp, Fuji), cored and chunked
  • 4 tablespoons unsalted butter, melted
  • 1/3 cup pure maple syrup
  • 2 tablespoons light brown sugar, packed
  • 1 tablespoon fresh sage leaves, finely chopped
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon lemon juice (optional)

Instructions:

  1. Carefully peel, seed, and dice the butternut squash into uniform 1-inch cubes. Core and chunk the apples into slightly larger, rustic pieces.
  2. In a small bowl, whisk together the melted butter, maple syrup, brown sugar, chopped sage, cinnamon, salt, pepper, and optional lemon juice to create the glaze.
  3. Place the prepared squash and apple chunks directly into the slow cooker insert. Pour the maple-sage glaze evenly over the top.
  4. Using a large spatula, gently toss the squash and apples until everything is evenly coated in the glaze. Be careful not to mash the apples.
  5. Secure the lid. Cook on LOW for 7 to 9 hours or on HIGH for 4 to 6 hours. Avoid lifting the lid during the cooking process.
  6. The dish is ready when the squash is fork-tender and the apples have softened but still hold their shape slightly. The sugars should have reduced into a thick, syrupy sauce coating the vegetables.
  7. Taste and adjust seasoning if necessary. Serve warm directly from the slow cooker base.