Sweet & Spicy Veggie Pot

By JenCus

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

Preparation

Step 1

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