Maple Mashed Butternut Squash

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Serves 6

Cooking Time 4 to 5 hours on Low or 3 to 4 hours on High

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: With its silky-smooth texture and earthy, slightly sweet flavor, mashed butternut squash is one of our favorite side dishes. But because its flavor is so delicate, it can be easily overwhelmed. Using chicken broth for the braising liquid led to a chicken-flavored side dish, so we switched to water. But now the squash’s subtle flavor was washed away, and its texture, once it was mashed, was watery. After a number of tests, we realized that the squash exuded a good amount of moisture during cooking, so we wondered if we needed to include any braising liquid at all. In the end it, we found that simply adding the squash pieces and a little salt to the slow cooker was all we needed to do to get properly cooked squash that tasted great. A small amount of maple syrup enhanced its sweetness without overpowering it, and a few pats of butter, plus two spoonfuls of heavy cream, ensured that our mash was plenty rich and had a creamy texture. This recipe can easily be doubled. See the sidebar that follows the recipe.

3	pounds peeled and seeded butternut squash, cut into 1-inch pieces
	Salt and pepper
¼	cup maple syrup
4	tablespoons unsalted butter, melted
2	tablespoons heavy cream

1. Combine squash and ½ teaspoon salt in slow cooker. Cover and cook until squash is tender, 4 to 5 hours on low or 3 to 4 hours on high.

2. Mash squash with potato masher until smooth. Fold in maple syrup, melted butter, and cream. Season with salt, pepper, and extra maple syrup to taste. Serve. (Squash can be held on warm or low setting for up to 2 hours; loosen with hot water as needed before serving.)