Slow Cooker Squash with Cranberries recipe

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Ingredients

1 (3 pound) butternut squash - peeled, seeded, and cubed
1 small sugar pumpkin - peeled, seeded, and cubed
1 medium acorn squash - peeled, seeded, and chopped
1 small kabocha squash - halved, seeded, and sliced into 1/4-inch pieces
1 large sweet potato, peeled and cubed
1 large parsnip, peeled and cubed
2 medium shallots, diced
½ cup unsalted butter
4 tablespoons herbes de Provence
3 tablespoons white balsamic vinegar
3 cloves garlic, diced
2 teaspoons sea salt
½ cup dried cranberries
½ cup crumbled feta cheese, or to taste

Nutrition Info

252 calories
carbohydrate: 39.6 g
cholesterol: 29.7 mg
fat: 10.2 g
fiber: 5.7 g
protein: 4.8 g
saturatedFat: 6.5 g
servingSize: -
sodium: 442.3 mg
sugar: 11.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place butternut squash, pumpkin, acorn squash, kabocha squash, sweet potato, parsnip, and shallots in layers with butter, herbes de Provence, vinegar, garlic, and sea salt until the slow cooker is completely filled.

  2. Cover and cook on High until vegetables are tender, 3 to 4 hours, adding dried cranberries in during the last hour. Add feta cheese as the dish is served.

Recipe Yield

12 servings

Recipe Note

A great slow cooker winter squash recipe to make Thanksgiving a bit easier.

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