How to Make Slow Cooker Butternut Squash and Potato Stew - A Step-by-Step Guide

Slow cooker meals are a lifesaver for busy individuals who still want to enjoy a home-cooked meal at the end of a long day. One of the best things about using a slow cooker is that it allows you to simply dump in all the ingredients, set it and forget it until dinner time. That's why this Slow Cooker Butternut Squash and Potato Stew is a perfect choice for a comforting and hearty meal that practically cooks itself.

This stew is the perfect marriage of two hearty and nutritious vegetab...

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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

Information

  • Prep Time: 15 mins
  • Cook Time: 5 hrs
  • Total Time: 5 hrs 15 mins
  • Servings: 5
  • Yield: 5 servings

  • 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

    233 cal.

    • Total Fat: 1g
    • Saturated Fat: 0g
    • Cholesterol: 0mg
    • Sodium: 442mg
    • Total Carbohydrate: 56g
    • Dietary Fiber: 7g
    • Total Sugars: 7g
    • Protein: 5g
    • Vitamin C: 55mg
    • Calcium: 138mg
    • Iron: 7mg
    • Potassium: 947mg