Butternut Squash with Parmesan and Walnuts

6 cups cubed (1/2") peeled butternut squash

1 Tablsp melted butter

1 Tablsp brown sugar

1/2 teasp dried thyme

1/2 teasp salt

1/4 teasp black pepper

1/4 cup water

1/4 cup fresh grated Parmesan cheese

2 Tablsp toasted chopped walnuts-Optional

In slow cooker stoneware, combine squash, butter, brown sugar,

thyme, salt and pepper.  Drizzle water over top and toss to combine.

Cover and cook on low for 6 hours until squash is very tender.

Use a wooden spoon and mash until a desired consistency.  Stir

in the parmesan.  Garnish with nuts if desired.