Slow Cooker Squash Stew Recipes

SLOW COOKER BUTTERNUT SQUASH STEW

Slow Cooker Butternut Squash Stew image

A hearty mixture of veggies and sage sausage in a slow cooker.

Provided by MAGGIEMAY84

Categories Soups, Stews and Chili Recipes Stews Pork

Time 3h

Yield 8

Number Of Ingredients 15

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

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.

Nutrition Facts : Calories 344.9 calories, Carbohydrate 45.6 g, Cholesterol 32.5 mg, Fat 13.3 g, Fiber 8.4 g, Protein 14.2 g, SaturatedFat 4.4 g, Sodium 888.9 mg, Sugar 6.5 g

SLOW COOKER BUTTERNUT SQUASH AND POTATO STEW

Slow Cooker Butternut Squash and Potato Stew image

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.

Provided by Stephanie

Categories Soups, Stews and Chili Recipes Stews

Time 5h15m

Yield 5

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 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, Sodium 441.6 mg, Sugar 6.6 g

SLOW COOKER SQUASH STEW

Slow Cooker Squash Stew image

Make and share this Slow Cooker Squash Stew recipe from Food.com.

Provided by Nancybug

Categories Stew

Time 8h25m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons extra virgin olive oil
1 medium onion, thinly sliced
2 garlic cloves, sliced
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes
1 1/2 cups dried garbanzo beans, rinsed
1 lb butternut squash, peeled and cut into large pieces
1 bunch swiss chard, leaves and stems separated and roughly chopped
1 piece parmesan cheese, rind
parmesan cheese, grated for topping (optional)
kosher salt
fresh ground pepper
crusty bread (optional)
lemon wedge (optional)

Steps:

Heat 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 c 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.

Nutrition Facts : Calories 452.7, Fat 15.1, SaturatedFat 1.9, Sodium 291.8, Carbohydrate 67.2, Fiber 17.7, Sugar 13.8, Protein 18.1

SLOW-COOKER SQUASH CASSEROLE

Slow-Cooker Squash Casserole image

Squash and French bread come together in this slow cooked casserole - a tasty side dish.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 2h50m

Yield 10

Number Of Ingredients 11

Ingredients

9 cups sliced yellow summer squash (about 5 medium)
1 medium onion, chopped (1/2 cup)
1 tablespoon butter or margarine
2 cups French bread crumbs
1 cup shredded sharp Cheddar cheese (4 oz)
2/3 cup sour cream
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 can (10 3/4 oz) condensed cream of chicken soup
1 tablespoon butter or margarine, melted
Chopped fresh Italian (flat-leaf) parsley, if desired

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. In large microwavable bowl, microwave squash, onion and 1 tablespoon butter uncovered on High 10 minutes or until squash and onion are tender. Drain well.
In slow cooker, mix squash mixture, 1 cup of the bread crumbs, 1/2 cup of the cheese, the sour cream, garlic salt, pepper and soup. In small bowl, mix remaining 1 cup bread crumbs, remaining 1/2 cup cheese and the melted butter. Sprinkle crumb mixture over squash.
Cover; cook on Low heat setting 2 hours. Uncover; remove insert from slow cooker. Let stand 30 minutes before serving. Sprinkle with parsley.

Nutrition Facts : Calories 180, Carbohydrate 12 g, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 410 mg

SLOW-COOKER HEARTY PORK STEW

Slow-Cooker Hearty Pork Stew image

Enjoy a rich stew of pork loin, carrots, parsnips and squash. Best of all your slow cooker does all the work.

Provided by Betty Crocker Kitchens

Categories Entree

Time 8h10m

Yield 6

Number Of Ingredients 10

Ingredients

1 1/2 pounds pork boneless loin, cut into 1-inch cubes
3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)
1 medium onion, chopped (1/2 cup)
1 carton (32 ounces) Progresso™ chicken broth (4 cups)
2 cups 1/2-inch diced peeled parsnips
1 1/2 cups 1-inch cubes peeled butternut squash
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons Gold Medal™ all-purpose flour
3 tablespoons butter or margarine, softened

Steps:

Mix all ingredients except flour and butter in 3 1/2- to 6-quart slow cooker.
Cover and cook on low heat setting 6 to 7 hours (or high heat setting 3 to 4 hours) or until pork is no longer pink and vegetables are tender.
Mix flour and butter. Gently stir flour mixture, 1 spoonful at a time, into pork mixture until blended.
Cover and cook on high heat setting 30 to 45 minutes, stirring occasionally, until thickened. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature.

Nutrition Facts : Calories 310, Carbohydrate 20 g, Cholesterol 90 mg, Fiber 4 g, Protein 20 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 980 mg

SQUASH & CHICKEN STEW

Squash & Chicken Stew image

We created a satisfying stew that's nutritious, loaded with flavor and family-friendly. Slowly simmer chicken thighs with stewed tomatoes, butternut squash, green peppers and onion for meal-in-one convenience. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 6h15m

Yield 5 servings.

Number Of Ingredients 12

Ingredients

2 pounds boneless skinless chicken thighs, cut into 1/2-inch pieces
1 can (28 ounces) stewed tomatoes, cut up
3 cups cubed peeled butternut squash
2 medium green peppers, cut into 1/2-inch pieces
1 small onion, sliced and separated into rings
1 cup water
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon pepper
2 tablespoons minced fresh parsley
Hot cooked couscous, optional

Steps:

In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 6-7 hours or until chicken is no longer pink. Sprinkle with parsley. Serve with couscous if desired.

Nutrition Facts : Calories 384 calories, Fat 14g fat (4g saturated fat), Cholesterol 121mg cholesterol, Sodium 867mg sodium, Carbohydrate 31g carbohydrate (13g sugars, Fiber 7g fiber), Protein 37g protein.

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