Found the recipe on this website, and I followed it exactly (except I left out the butter, and used unsweetened coconut milk)
http://www.marksdailyapple.com/spiced-pork-and-butternut-squash-with-sage/#axzz2LyDKqmZz
I froze the meat and the squash separately, and I threw them in the crock pot today, frozen, for about 9 hours, half on high, half on low (but I'm sure you could do low for 10-11 and be just fine).
The butternut squash ends up turning the dish into more of a stew than anything... but it was still delicious! It also made roughly 6 servings, or more.
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