Name: Slow-Cooker Butternut Squash Puree
Total time: 4 h
Ingredients: 3 pounds butternut squash , peeled, seeded, and cut into 1-inch pieces (8 cups); 1/2 cup apple cider , plus extra as needed; Salt and pepper; 4 tablespoons unsalted butter , melted; 2 tablespoons heavy cream , warmed; 2 tablespoons packed brown sugar , plus extra for seasoning

Why This Recipe Works

Since the flavor of butternut squash is quite delicate, our goal was to bump up its flavor so it would taste great even after hours in the slow cooker. At first we tried cooking the squash in water to cover but this washed away some of the squash's subtle flavor, leaving us with a bland, watery puree. Since the squash exuded a lot of moisture during cooking we thought we could take down the amount of water dramatically. In the end it took only a bare minimum—½ cup—to properly braise the squash. Even this small amount of water, however, seemed to be diluting the squash flavor significantly. We considered alternative braising liquids and settled on apple cider, which accented the squash's innate sweetness and added a brightness tasters liked. A small amount of heavy cream and some butter rounded out the flavors and added richness without overpowering the squash flavor.

Before You Begin

This recipe can easily be doubled in a 7-quart slow cooker; you will need to increase the cooking time range by 1 hour.

Instructions

1. Combine squash, cider, and ½ teaspoon salt in slow cooker. Press 16 by 12-inch sheet of parchment paper firmly onto squash, folding down edges as needed. Cover and cook until squash is tender, 5 to 6 hours on low or 3 to 4 hours on high.

Discard parchment. Mash squash with potato masher until smooth. Stir in melted butter, cream, and sugar. Season with salt, pepper, and extra sugar to taste. Serve. (Squash can be held on warm or low setting for up to 2 hours; adjust consistency with extra hot cider as needed before serving.)