I wanted squash with our Sunday dinner, but didn't want it to over cook or burn while we were at church, so I used the crock pot and it worked wonderfully!
1 butternut or acorn squash
maple syrup, brown sugar, or sugar and cinnamon
Cut squash in half and scoop out seeds. Wrap each half in foil. Place in crockpot, and fill crockpot with 1" of water. Cover crockpot with lid and cook on Low for 7-8 hours (we cooked it on high for 2 hours and then turned to low for 4 hours, and it was cooked to perfection when we got home from church). Remove squash from cooker and allow to cool until you can handle it. Scoop out flesh. Dot with butter and drizzle with maple syrup or sprinkle with brown or granulated sugar and cinnamon.