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 cloves garlic, sliced; 2 tablespoons tomato paste; 1/4 teaspoon red pepper flakes; 1 1/2 cups dried chickpeas, rinsed; 1 pound butternut squash, peeled and cut into large pieces; 1 bunch Swiss chard, leaves and stems separated and roughly chopped; 1 piece parmesan cheese rind, plus grated parmesan for topping (optional); Kosher salt and freshly ground pepper; Crusty bread and/or lemon wedges, for serving

Servings: persons

3 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
2 cloves garlic, sliced
2 tablespoons tomato paste
1/4 teaspoon red pepper flakes
1 1/2 cups dried chickpeas, rinsed
1 pound butternut squash, peeled and cut into large pieces
1 bunch Swiss chard, leaves and stems separated and roughly chopped
1 piece parmesan cheese rind, plus grated parmesan for topping (optional)
Kosher salt and freshly ground pepper
Crusty bread and/or lemon wedges, for serving

1
Heat the 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 cup 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.
12
Per serving: Calories 428; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 1,250 mg; Carbohydrate 63 g; Fiber 17 g; Protein 18g
13
Photograph by Antonis Achilleos

1155

kcal

Calories

113

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 1 medium onion, thinly sliced, 2 cloves garlic, 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.

That's it — enjoy your meal!

Slow-Cooker Squash Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions