Yield: 8 servings
- Stick of butter, melted: 1 Each
- Onion, chopped: 1 Each
- Butternut squash, peeled and cut into 1/2 inch pieces: 5 Pounds
- Orange juice: 1 1/2 Cups
- Maple syrup: 1/2 Cups
- Cinnamon: 1 Teaspoons
Place the butter, onion, squash and orange juice in the slow cooker.
Cook on Low for 6 to 10 hours or on High for 3 to 4 hours.
Add the cinnamon and maple syrup.
Using a potato masher, mash the ingredients. Mix until smooth and serve warm.