Crockpot Veggies & Roasted Beet Casserole

To a large crockpot I added: 1 large hybrid squash, sliced into thick slices (shaped like zucchini, but bright orange), several large handfuls of fresh greenbeans, 2 purple onions cut into wedges, and one small acorn squash, peeled and chunked. I tossed all with a light coating of olive oil, and cooked on high for about an hour or so....Then I added freshly cracked salt & pepper, and a generous amount of dried basil, and continued to cook for another 1 1/2 - 2 hours, till done. Alongside the veggies I served a simple beet casserole....I finely processed in the food processor enough peeled fresh beets to fill a 2 quart casserole dish...Sprinkled very liberally with garlic granules, cracked salt & pepper to taste, and a light drizzling of olive oil...Tossed well, covered and baked at 350 for about an hour, until tender...Mixed in some vegan sour cream and continued to bake through....................................Served with whole grain toast.