Ingredients

The following ingredients have 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

Instruction

  • 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.