Spiced Carrots & Butternut Squash Recipe

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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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3 5 5
Publisher Photo
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, Kansas
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 4 hours

Ingredients

  • 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

Directions

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

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.

  • 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
  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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Reviews forSpiced Carrots & Butternut Squash

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Patricia User ID: 9074603 274469
Reviewed Sep. 25, 2017

"Not bad but not something I'd make again. Maybe it would be better NOT in a slow cooker."

MY REVIEW
Paul User ID: 9256188 273406
Reviewed Sep. 23, 2017

"Made this recipe exactly as described and it was aweful. My partner will usually eat anything, and he thought it was bad. Ended up being a waste of a butternut squash and a nice bunch of carrots as most of it went in the garbage."

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

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

MY REVIEW
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"

MY REVIEW
alfoa User ID: 2078080 230592
Reviewed Aug. 2, 2015 Edited Mar. 18, 2017

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

EDIT: Bumping up from 4 to 5 stars after (finally) trying with golden raisins. I added the raisins at the end. This dish will not appeal to the meat-and-potatoes crowd, but those who enjoy ethnic foods will appreciate it."

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