1 (3 pound) butternut squash – peeled, seeded, and cubed
4 apples – peeled, cored and chopped
3/4 cup dried cranberries
1/2 white onion, diced (optional)
1 tablespoon ground cinnamon
1 1/2 teaspoons ground nutmeg
- Combine the squash, apples, cranberries, onion, cinnamon, and nutmeg in a slow cooker. Cook on HIGH for 4 hours or until the squash is tender and cooked through. Stir occasionally while cooking.