Ingredients
5 large carrots, cut into 1/2-inch pieces (about 3 cups)2 cups cubed peeled butternut squash (1-inch pieces)1 tablespoon balsamic vinegar1 tablespoon olive oil1 tablespoon honey1 teaspoon ground cinnamon1/2 teaspoon salt1/2 teaspoon ground cumin1/4 teaspoon chili powder
Preparation
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.
