A warm and comforting slow-cooked butternut squash dish with a touch of sweetness and spice, perfect for cozy gatherings.
Peel the butternut squash and cut it in half lengthwise. Remove the seeds.
Use a sturdy knife and a stable cutting board to safely handle the squash.
Cut the squash into evenly sized cubes.
Try to keep the cubes uniform for even cooking.
Melt the butter in the slow cooker on the low setting.
Allow the butter to coat the bottom of the slow cooker to prevent sticking.
Add the squash cubes to the slow cooker and toss to coat with the melted butter.
Ensure all pieces are lightly coated with butter for better flavor absorption.
Sprinkle the cinnamon, ginger, and raisins over the squash.
Distribute the spices evenly for a balanced taste.
Drizzle the honey over the seasoned squash and mix gently to combine.
Mix carefully to avoid mashing the squash cubes.
Cover and cook on low for 6 hours, stirring occasionally.
Check occasionally to ensure the squash is cooking evenly and not sticking.
Serve warm as a side dish or a comforting snack.
Garnish with a sprinkle of cinnamon or a dollop of whipped cream for a festive touch.
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