Veggies the Way Mom Would Make

Big Sweet 'n Spicy Veggie Pot

Just like Mom would make, this dish is so healthy you can feel it nourish your body. It is easy to make and very tasty too. For other recipes with vegetables try Tastes & Treasures Herb-Roasted Vegetables, pg 24 and Melange of Sauteed Vegetables, page 36.

Ingredients

2 cups cubed butternut squash (about half a squash) 

1 large eggplant, stem removed, peeled, and cubed 

1/2 head of cabbage, cored and cut in chunks 

1 zucchini, sliced into 1/4-inch coins 

1 large onion, chopped 

1 cup chopped carrots

One 15-oz. can pure pumpkin 

One 6-oz. can tomato paste 

1 1/2 tbsp. brown sugar (not packed) 

1 tsp. chopped garlic 

1/2 tsp. cinnamon 

1/2 tsp. salt, or more to taste 

1/4 tsp. cayenne pepper, or more to taste

1/4 tsp. ground ginger, or more to taste 

1/4 tsp. ground cumin, or more to taste 

1/4 tsp. chili powder, or more to taste

Directions 

Place all cut veggies in an extra-large bowl and set aside.
In a medium bowl, combine all other ingredients and thoroughly mix. Spoon this mixture over the veggies and stir to coat.
Transfer mixture to a crock pot with a capacity of four quarts or more. If needed, pack it in tightly. (It will cook down.)
Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until veggies are very tender.
Stir well and serve.

MAKES 10 SERVINGS

PER SERVING (1 cup): 85 calories, 0.5g fat, 163mg sodium, 20g carbs, 5.75g fiber, 9g sugars, 3g protein -- POINTS® value 1*