Peel the squash with a potato peeler. Cut in half length wise, then cut into 1-inch cubes.
Place the squash into the slow cooker. Cut the butter into slices. Place the butter pats all over the cut squash. In a small bowl mix together the brown sugar, cinnamon, nutmeg, cloves, and salt. Sprinkle this mixture over the squash and butter.
Cover and cook on HIGH for 3 hours without opening the lid during the cooking time.
Serve and enjoy.
Video
Notes
Cut up sweet potatoes can be used in place of the butternut squash if desired.
Store cooked butternut squash in an airtight container in the refrigerator for up to 3-4 days. Reheat leftover butternut squash in the microwave or in a covered dish in the oven until heated through.