Tag Archive: vegetable

Spiced Carrots and Winter Squash

The Soup Sisters have declared this the “Year of the Vegetable.” We would like to add more great vegetable recipes to our repertoire.

While browsing through a cookbook from my local library – Taste of Home’s Skinny Slow Cooker – I came across this recipe. I like the idea of using a slow cooker for the vegetable dish, so it can be prepared ahead and be all ready when it is time to eat.  I plan to give it a try soon.

Makes 6 servings.   16 carb grams per serving.


  • 6 large carrots, cut into 1/2-inch pieces (about 3 cups)
  • 2 cups cubed peeled winter 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-quart slow cooker. In a small bowl, mix remaining ingredients; drizzle over vegetables and toss to coat. Cook, covered, on low 4 to 5 hours or until vegetables are tender. Gently stir before serving.


Acorn Squash with Brown Sugar


  • 1 acorn squash
  • Salt
  • 2 tablespoons unsalted butter
  • 2 tablespoons dark brown sugar


  1. Cut squash in half, top to bottom; use spoon to scrape out seed.
  2. Sprinkle squash halves with salt and place halves cut-sides down in glass baking dish. Add 1/4 cup water to dish. Cover with plastic wrap (it may take more than one piece.); cut slits in plastic warp.
  3. Microwave for 15 minutes on high. (Time may differ by microwave and size of squash.) When done paring knife should easily slip into squash.
  4. Melt butter, brown sugar, and a pinch of salt, whisking to combine.
  5. When squash is cooked, transfer cut side up to metal baking sheet. Spoon in butter mixture. Place under broiler for 4 minutes to brown and caramelize.

Serves 2


Easy and wonderful. Hubby did not expect to like, thinking it would be too sweet, but declared it good. I think the salt helped cut the sweetness. I used Splenda brown sugar.