Spiced Carrots and Butternut Squash

Do you need some fresh veggie recipes for summer meals?

I'm always looking for them....for ones that are quick and easy!

I recently discovered this recipe via my Simple and Delicious magazine and thought I'd share it with you all.  It's a slow-cooker recipe which is perfect for days that I go hiking or take my teen daughter and her friends to the lake.  I can have this simmer all afternoon and just toss some bison burgers on the grill once we are home.   Delish!!

SPICED CARROTS AND BUTTERNUT SQUASH

5 large carrots, cut into 1/2 in. pieces

2 c. cubed, peeled butternut squash

1 Tbl balsamic vinegar

1 Tbl olive oil

1 Tbl honey

1 tsp ground cinnamon

dash of salt

1/2 tsp ground cumin

1/4 tsp chili powder

• Place carrots and squash in slow cooker.
• In a small bowl, mix the remaining ingredients; drizzle over the veggies and toss to coat.
• Cook, covered, on low for 4-5 hours (or on simmer for 6-7 hours) until veggies are tender.  
• Gently stir before serving.

PLEASE NOTE:  the original recipe from Simple and Delicious calls for a 1/2 tsp of salt. I never add salt to my recipes, other than a dash.  Recipes rarely need salt!

TIPS:  prepare this in the morning before leaving for work or a beach day at the lake.

Serve with grilled tilapia, bison burgers, or chicken.  Add some fresh fruit of melon and berries and you have a very simple and healthful dinner!

Refrigerate any leftovers and serve the next day over jasmine rice for lunch!

ENJOY!!