1 tsp salt
1/2 tsp freshly ground black pepper
1 (2 lb) butternut squash, peeled and seeded
2 apples, cored and cut in slices
1 medium onion, quartered and sliced
1 1/2 tbsp butter
Combine the salt and pepper in a small bowl; set aside.
Cut squash into 20-inch pieces and place in slow cooker; add the apples and onion. Sprinkle with salt/pepper mixture, stir well.
Place lid on cooker and cook on low 6 to 7 hours.
Right before serving, stir in the butter and adjust salt/pepper if needed.
For a variation, add 1/4 cup of packed brown sugar and 1/2 teaspoon of ground cinnamon with the butter.
Yield: 4 to 6 servings.