Recipe information
Ingredients for - Slow Cooker Squash with Cranberries
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
6. Parsnip, peeled and cubed - 1 large
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.
