Slow Cooker Squash with Cranberries

Place butternut squash, pumpkin, acorn squash, kabocha squash, sweet potato, parsnip, and shallots in layers with butter, herbes de Provence, vinegar, garlic, and sea salt until the slow cooker is completely filled.

Cover and cook on High until vegetables are tender, 3 to 4 hours, adding dried cranberries in during the last hour. Add feta cheese as the dish is served.