Slow Cooker Curried Butternut Squash Stew Recipes

SLOW COOKER BUTTERNUT SQUASH STEW

Steps:

• 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.

SLOW COOKER CURRIED BUTTERNUT SQUASH STEW

Steps:

• In bowl of a 6-quart slow cooker, whisk together coconut milk, vegetable bouillon base, curry powder, turmeric, cardamom, 1 tablespoon grated ginger, 4 cups water, and 1 teaspoon salt.
• Add split peas, tomatoes (and their juices), butternut squash, and onion and mix to combine. Cook, covered, until most of the liquid has been absorbed and lentils are tender, 6 to 7 hours on low or 41⁄2 to 5 hours on high.
• Make lemon-scallion drizzle: In a small bowl, whisk together olive oil, lemon juice and zest, scallions, remaining 2 tablespoon grated ginger, and 1⁄4 teaspoon salt.
• Serve the stew with rice and a dollop of yogurt, if desired. Drizzle with lemon-scallion drizzle.

SLOW-COOKER SQUASH STEW

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.
• Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.
• Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated parmesan, if desired, and serve with bread and/or lemon wedges.

SLOW COOKER BUTTERNUT SQUASH AND POTATO STEW

Steps:

• 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.
• Cover and cook on High for 4 hours, or Low for 8 hours.
• Stir in rice and cook on High for 1 additional hour.