Slow Cooker Butternut Squash and Potato Stew recipe

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Ingredients

1 red onion
1 medium butternut squash, peeled and cut into 1-inch cubes
2 medium Yukon Gold potatoes, peeled and cut into 1-inch cubes, or more to taste
1 (1 inch) piece fresh ginger, grated
1 teaspoon minced garlic
1 teaspoon chicken bouillon base (such as Better Than Bouillon®), or more to taste
1 teaspoon Chinese five-spice powder
1 teaspoon sea salt
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon freshly ground black pepper
½ cup uncooked white rice

Nutrition Info

233.3 calories
carbohydrate: 55.9 g
cholesterol: 0.1 mg
fat: 0.7 g
fiber: 6.5 g
protein: 5.2 g
saturatedFat: 0.2 g
servingSize: -
sodium: 441.6 mg
sugar: 6.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Thinly slice the onion, cut slices into 1-inch pieces. Place into the bottom of a 4- to 6-quart slow cooker with squash and potatoes. Add water to cover the vegetables to a depth of 1 inch. Add ginger, garlic, bouillon, five-spice powder, salt, nutmeg, cloves, and pepper. Stir.

  2. Cover and cook on High for 4 hours, or Low for 8 hours.

  3. Stir in rice and cook on High for 1 additional hour.

Recipe Yield

5 servings

Recipe Note

Days are growing shorter and colder, time to break out the slow cooker and put some of those wonderful fall squash to good use. This stew will make your house smell absolutely wonderful while it's cooking.

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