SLOW COOKER SQUASH WITH CRANBERRIES

Slow Cooker Squash with Cranberries image

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

Provided by Vanessa Nakoski

Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes

Time 3h45m

Yield 12

Number Of Ingredients 14

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

Steps:

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.
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.

Nutrition Facts : Calories 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, Sodium 442.3 mg, Sugar 11.8 g