Name: Slow Cooker Squash with Cranberries
Prep time: 45 min
Cook time: 45 min
Yield: 12
Ingredients: Butternut squash - peeled, seeded, and cubed - 1 (3 pound); Sugar pumpkin - peeled, seeded, and cubed - 1 small; Acorn squash - peeled, seeded, and chopped - 1 medium; Kabocha squash - halved, seeded, and sliced into 1/4-inch pieces - 1 small; Sweet potato, peeled and cubed - 1 large; Parsnip, peeled and cubed - 1 large; Shallots, diced - 2 medium; Unsalted butter - ½ cup; Herbes de Provence - 4 tablespoons; White balsamic vinegar - 3 tablespoons; Garlic, diced - 3 cloves; Sea salt - 2 teaspoons; Dried cranberries - ½ cup; Crumbled feta cheese, or to taste - ½ cup

Ingredients for - Slow Cooker Squash with Cranberries

1. Butternut squash - peeled, seeded, and cubed 1 (3 pound)

2. Sugar pumpkin - peeled, seeded, and cubed 1 small

3. Acorn squash - peeled, seeded, and chopped 1 medium

4. Kabocha squash - halved, seeded, and sliced into 1/4-inch pieces 1 small

5. Sweet potato, peeled and cubed 1 large

6. Parsnip, peeled and cubed 1 large

7. Shallots, diced 2 medium

8. Unsalted butter ½ cup

9. Herbes de Provence 4 tablespoons

10. White balsamic vinegar 3 tablespoons

11. Garlic, diced 3 cloves

12. Sea salt 2 teaspoons

13. Dried cranberries ½ cup

14. Crumbled feta cheese, or to taste ½ cup

How to cook deliciously - Slow Cooker Squash with Cranberries

1 . Stage

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 . Stage

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.