Slow Cooker Butternut Squash Stew recipe
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Ingredients
- ¾ butternut squash, diced 1 pound sage pork sausage, crumbled 3 potatoes, cut into small cubes 3 stalks celery, sliced 3 carrots, sliced 1 (15 ounce) can chickpeas, rinsed and drained 1 (15 ounce) can crushed tomatoes 1 large onion, diced 1 (8 ounce) can tomato sauce 1 green bell pepper, thickly sliced 4 cloves garlic, minced 1 ½ teaspoons curry powder 1 ½ teaspoons ground cumin 1 ½ teaspoons Chinese five-spice powder salt and ground black pepper to taste
Nutrition Info
- 344.9 caloriescarbohydrate: 45.6 gcholesterol: 32.5 mgfat: 13.3 gfiber: 8.4 gprotein: 14.2 gsaturatedFat: 4.4 gservingSize: -sodium: 888.9 mgsugar: 6.5 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Butternut Squash Stew
Directions
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Stir butternut squash, sausage, potatoes, celery, carrots, chickpeas, crushed tomatoes, onion, tomato sauce, green bell pepper, garlic, curry powder, cumin, five-spice powder, salt, and pepper together in a slow cooker or tagine.
Cover and cook on High until butternut squash is tender and sausage is cooked through, about 2 hours and 30 minutes. Stir ingredients halfway through the cooking process if possible.