Slow Cooker Squash with Cranberries

A variety of fresh winter squash is simmered with herbs, vinegar, and dried cranberries in a slow cooker for this easy, Thanksgiving-ready side dish that's great for a crowd.

• Preparation Time: 45 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 45 mins
• Calories: 252 Calories

Ingredients

• 3 cloves garlic, diced
• 2 teaspoons sea salt
• 2 medium shallots, diced
• 1 large sweet potato, peeled and cubed
• 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 parsnip, peeled and cubed
• 4 tablespoons herbes de Provence
• 3 tablespoons white balsamic vinegar
• 0.5 cup unsalted butter
• 0.5 cup dried cranberries
• 0.5 cup crumbled feta cheese, or to taste

Recipe Instructions

Step 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.

Step 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.