Butternut Squash, Sweet Potato & Carrot Crock Pot

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 120.1
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 71.2 mg
  • Total Carbs: 29.2 g
  • Dietary Fiber: 5.6 g
  • Protein: 1.9 g

View full nutritional breakdown of Butternut Squash, Sweet Potato & Carrot Crock Pot calories by ingredient
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Introduction

A crock pot variation of a recipe my sister in law gave me. I wanted something with less oil, but still have lots of flavor. A crock pot variation of a recipe my sister in law gave me. I wanted something with less oil, but still have lots of flavor.
Number of Servings: 6

Ingredients

    Applesauce, unsweetened, 1 cup
    Butternut Squash, 2 cup, cubes
    Sweetpotato, fresh, 2 cup, cubes
    Baby Carrots, raw, about 2 cups
    Nutmeg, ground, 1 tsp
    Cinnamon, ground, 1 tsp
    Cilantro, dried, 1 tbsp
    Water, tap, 1 cup (8 fl oz)

Directions

Cut squash, sweet potatoes into cubes. mix all ingredients in the crockpot. Be sure to mix it all around to get the applesauce all over the veggies. Cook on low for about 5-6 hours on low until squash and potatoes are tender. Carrots may still be a little crunchy, but that's ok.

Serving Size: makes about 6 servings (1 cup each)

Number of Servings: 6

Recipe submitted by SparkPeople user PUNKIN77.

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