Sweet & Spicy Veggie Pot Recipe

Name: Sweet & Spicy Veggie Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Place all cut veggies in an extra-large bowl and set aside.
2
In a medium bowl, combine all other ingredients and thoroughly mix. Spoon this mixture over the veggies and stir to coat.
3
Transfer mixture to a crock pot with a capacity of four quarts or more. If needed, pack it in tightly. (It will cook down.)
4
Cover and cook on high for 3 - 4 hours or on low for 7 - 8 hours, until veggies are very tender.
5
Stir well and serve!
6
PER SERVING (1 cup): 85 calories, 0.5g fat, 163mg sodium, 20g carbs, 5.75g fiber, 9g sugars, 3g protein

885

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Sweet & Spicy Veggie Pot falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet & Spicy Veggie Pot

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