When I’ve got a lot going on, my slow cooker is my go-to tool for cooking veggies. Here, the mild sweetness of squash and carrots really is enhanced by hot and spicy seasonings.
—COURTNEY STULTZ WEIR, KS
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
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.
Per 2/3 cup: 85 cal., 3g fat (0 sat. fat), 0 chol., 245mg sod., 16g carb. (8g sugars, 3g fiber), 1g pro.
Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.