Sweet & Spicy Veggie Pot

• 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

butternut squash, eggplant, head of cabbage, zucchini, onion, carrots, pumpkin, tomato paste, brown sugar, garlic, cinnamon, salt, cayenne pepper, ground ginger, ground cumin, chili powder

Taken from www.epicurious.com/recipes/member/views/sweet-spicy-veggie-pot-50100961 (may not work)