and Paula Deen is here

Paula Deen

It’s the first day of fall, y’all! Let’s celebrate with some of these autumn-inspired recipes.
http://www.pauladeen.com/article_view/5_favorite_fall_foods

Servings: 4-6 servings

Prep Time: 20 minutes
Cook Time: 4 hours
Difficulty: Easy

Ingredients Add to grocery list

2 cups cubed Yukon gold potatoes
2 cups cubed, peeled sweet potatoes
2 cups cubed, peeled butternut squash
1 cup cubed rutabaga
1 cup diced carrots
1 cup sliced celery
1 cup diced onion
2 cloves garlic, minced
1/4 teaspoon fresh sage, chopped
2 cups apple cider
2 cups vegetable stock
1 Granny Smith apple, thinly sliced
1 teaspoon teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Directions
Add all ingredients to a slow cooker and stir to just to combine. Cover and cook on low for 4 hours, or until vegetables are tender. Do not stir.