Slow Cooker Squash Stew Recipe

Name: Slow Cooker Squash Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 1 medium onion, thinly sliced; 2 garlic cloves, sliced; 2 tablespoons tomato paste; ¼ teaspoon red pepper flakes; 1 ½ 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)

Servings: persons

3 tablespoons extra virgin olive oil
1 medium onion, thinly sliced
2 garlic cloves, sliced
2 tablespoons tomato paste
¼ teaspoon red pepper flakes
1 ½ 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)

1
Heat olive oil in a large skillet over medium high heat.
2
Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes.
3
Stir in the tomato paste and red pepper flakes and cook 1 minute.
4
Stir in 1/2 c water, scraping up any browned bits.
5
Transfer the contents of the skillet to a 6 quart slow cooker.
6
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.
7
Stir, then cover and cook on low, 8 hours.
8
Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes.
9
season with salt and pepper and stir to slightly break up the squash.
10
Discard the parmesan rind, if used.
11
Ladle the stew into bowls; top with the grated parmesan, if desired, and serve with bread and/or lemon wedges.

1219

kcal

Calories

111

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 1 medium onion, thinly sliced, 2 garlic cloves, sliced, 2 tablespoons tomato paste, and more.

Yes, Slow Cooker Squash Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Squash Stew

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