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Spiced Carrots & Butternut Squash

When I've got a lot going on, my slow cooker is my go-to tool for cooking veggies. I toss in cumin and chili powder to bring out the natural sweetness of carrots and squash. —Courtney Stultz, Columbus, Kansas
  • Total Time
    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.
Nutrition Facts
2/3 cup: 85 calories, 3g fat (0 saturated fat), 0 cholesterol, 245mg sodium, 16g carbohydrate (8g sugars, 3g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.

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Average Rating:
  • Lawrence
    May 10, 2018

    Really needs to be done in a Crock for the flavors to soak into the food. Oven roasted method was bland, but Crock met expectations. Yes, I like sweet so honey was tripled and cinnamon doubled.

  • Lynda1111
    Apr 10, 2018

    Family loved this. I did NOT use a slow cooker but rather used a sheet pan w/ parchment paper (easy clean-up). I doubled the honey, vinegar & oil, used 1/2 tsp cinnamon (not 1 tsp) & same amount of the other ingredients. I coated veggies w/ the mix & baked about 30 min. Delicious. Our family doesn't like overly sweetened veggies; this is a good mix of sweet & savory. Also, use frozen butternut squash & carrots for ease of prep. I will be making this on a regular basis because family liked it so well.

  • Patricia
    Sep 25, 2017

    Not bad but not something I'd make again. Maybe it would be better NOT in a slow cooker.

  • Paul
    Sep 23, 2017

    Made this recipe exactly as described and it was aweful. My partner will usually eat anything, and he thought it was bad. Ended up being a waste of a butternut squash and a nice bunch of carrots as most of it went in the garbage.

  • chris_giles18
    Dec 21, 2015

    We did not care for this. Won't make again.

  • SundanceGirl
    Nov 29, 2015

    Added cranberries. Good fall dish. Nice recipe with carrots that doesn't have a sugary glaze

  • alfoa
    Aug 2, 2015

    Needs golden raisins or diced apples. Otherwise, a good fall dish.EDIT: Bumping up from 4 to 5 stars after (finally) trying with golden raisins. I added the raisins at the end. This dish will not appeal to the meat-and-potatoes crowd, but those who enjoy ethnic foods will appreciate it.