Spiced Carrots & Butternut Squash Recipe
Spiced Carrots & Butternut Squash Recipe photo by Taste of Home
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Spiced Carrots & Butternut Squash Recipe

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When I've got a lot going on, my slow cooker is my go-to tool for cooking veggies. I toss in cumin and chili powder to bring out their natural sweetness. —Courtney Stultz, Columbus, KS
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES: 6 servings


  • 5 large carrots, cut into 1/2-inch pieces (about 3 cups)
  • 2 cups cubed peeled butternut squash (1-inch pieces)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder

Nutritional Facts

2/3 cup: 85 calories, 3g fat (0 saturated fat), 0 cholesterol, 245mg sodium, 16g carbohydrate (8g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.


  1. Place carrots and squash in a 3-qt. slow cooker. In a small bowl, mix remaining ingredients; drizzle over vegetables and toss to coat. Cook, covered, on low 4-5 hours or until vegetables are tender. Gently stir before serving. Yield: 6 servings.
Originally published as Spiced Carrots & Butternut Squash in Simple & Delicious August/September 2015

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chris_giles18 User ID: 2108383 239915
Reviewed Dec. 21, 2015

"We did not care for this. Won't make again."

SundanceGirl User ID: 7228365 238356
Reviewed Nov. 29, 2015

"Added cranberries. Good fall dish. Nice recipe with carrots that doesn't have a sugary glaze"

alfoa User ID: 2078080 230592
Reviewed Aug. 2, 2015

"Needs golden raisins or diced apples. Otherwise, a good fall dish."

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