Makes 6 Servings

• 1 (3-pound) butternut squash, peeled, seeded and cut into 1-inch pieces
• 2 garlic cloves
• 1 tablespoon grated orange peel
• ½ teaspoon salt
• 1 tablespoon butter
• 1 cup finely chopped onion
• ½ cup vegetable or chicken broth
• 2 teaspoons finely chopped fresh sage
• ¼ cup sour cream
• Salt and fresh ground pepper

(Chandler West~Chicago Sun-Times) Photo styling by Judith Dunbar Hines.

Place squash in a 3 quart slow cooker.

On a cutting board, chop the garlic, orange peel and salt together until it forms a paste.

Place a skillet over medium heat and melt the butter. Add the onion and cook, stirring for about 5 minutes until soft and golden. Add the garlic mixture; stir for another minute. Add the broth and stir to pick up any browned bits in the pan, then pour over the squash.

Place a sheet of parchment paper on top of the squash, leaving the ends reaching up the sides of the cooker. Place the lid on top and set on low for 3 hours, stirring once or twice. About 30 minutes before the end of the cooking time, add the sage and stir.

Squash should be very tender. Liquids will have pooled on top of the paper, so carefully remove without spilling the juices into the pan.

Stir sour cream into the pot and mash with a potato masher or fork. Taste and add salt and pepper as desired.

Inspired by Judith Finlayson’s Slow Cooker Comfort Food (Robert Rose)