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© Meredith Corporation. All rights reserved. Used with permission.
In a very large bowl, combine squash, potatoes, beets, turnips (or rutabagas), carrots, onion and garlic. Drizzle with oil and toss to coat. Sprinkle with salt and pepper. Place the mixture in a 3-1/2- or 4-quart slow cooker.
Cover and cook on High for 3 to 4 hours, or until the vegetables are tender when pierced with a fork. Sprinkle with parsley.