Best 3 Slow Cooker Butternut Squash And Potato Stew Recipes

Embark on a culinary journey with our delectable Slow-Cooker Butternut Squash and Potato Stew, a symphony of flavors that will warm your soul. This hearty and wholesome stew is a delightful blend of butternut squash, potatoes, carrots, celery, and onion, simmered together in a savory broth infused with aromatic herbs and spices. As the ingredients meld and mingle in the slow cooker, they release their natural sweetness, creating a rich and velvety texture that is simply irresistible. Served with a side of crusty bread or a dollop of sour cream, this comforting dish is perfect for chilly evenings, hearty gatherings, or simply as a nourishing meal to savor.

In addition to the classic Butternut Squash and Potato Stew, this article presents a delightful array of variations to tantalize your taste buds. Indulge in the creamy richness of the Butternut Squash and Sweet Potato Stew, where sweet potatoes add a vibrant hue and a touch of natural sweetness to the mix. For a smoky and flavorful twist, try the Butternut Squash and Sausage Stew, where succulent sausage lends its savory notes to the hearty broth. If you prefer a vegan delight, the Butternut Squash and Black Bean Stew is a vibrant and protein-packed option, featuring tender black beans and a medley of colorful vegetables.

For those who crave a touch of spice, the Butternut Squash and Poblano Stew delivers with its zesty poblano peppers adding a subtle warmth to the aromatic broth. And for a delightful fusion of flavors, the Butternut Squash and Coconut Curry Stew is a must-try, combining the sweetness of butternut squash with the aromatic spices of a creamy coconut curry sauce.

With its versatility and adaptability, the Slow-Cooker Butternut Squash and Potato Stew is a culinary canvas just waiting to be explored. Whether you prefer classic comfort food or adventurous flavor combinations, this article has a recipe to suit every palate. So gather your ingredients, set your slow cooker, and prepare to be amazed by the symphony of flavors that await you.

Let's cook with our recipes!

SLOW-COOKER SQUASH STEW

Slow-Cooker Squash Stew image

Provided by Food Network Kitchen

Time 8h30m

Yield 4 servings

Number Of Ingredients 11

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

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 CHICKEN AND BUTTERNUT SQUASH STEW

Slow Cooker Chicken and Butternut Squash Stew image

This creamy chicken stew is inexpensive, filling, and healthy. Serve with couscous or mashed potatoes.

Provided by Basildon

Categories Soups, Stews and Chili Recipes Stews Chicken

Time 8h30m

Yield 6

Number Of Ingredients 15

Ingredients

3 tablespoons all-purpose flour
salt and freshly ground black pepper to taste
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
¼ cup vegetable oil, divided
1 onion, chopped
4 cloves garlic, minced
1 jalapeno pepper, seeds and membranes removed, minced
1 Thai chile pepper, seeds and membranes removed, minced
¾ cup white wine
1 ½ cups chicken stock
½ butternut squash, peeled and cut into 1-inch pieces
5 sprigs fresh thyme
3 bay leaves
¼ cup sour cream
2 tablespoons chopped fresh parsley, or to taste

Steps:

Season flour with salt and freshly ground black pepper in a container with a lid. Dredge chicken pieces in the flour to coat.
Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook and stir chicken in hot oil until browned completely, 4 to 5 minutes per batch. Put browned chicken pieces in the slow cooker.
Heat remaining 2 tablespoons oil in the skillet over medium heat; cook and stir onion in the hot oil until translucent, about 5 minutes. Add garlic, jalapeno pepper, and Thai chile pepper; continue to cook and stir until the garlic is fragrant, 2 to 3 minutes.
Pour white wine over the onion mixture; cook at a simmer until the liquid reduces, 2 to 3 minutes; transfer to the slow cooker.
Stir chicken stock, butternut squash, thyme, and bay leaves into the chicken mixture in the slow cooker, assuring solids are all submerged in liquid.
Cook on Low for 7 1/2 to 9 1/2 hours. Stir sour cream into the stew and season with salt and pepper; continue cooking another 30 minutes. Stir parsley into the stew.

Nutrition Facts : Calories 303.2 calories, Carbohydrate 19.7 g, Cholesterol 50 mg, Fat 16.4 g, Fiber 2.8 g, Protein 15.2 g, SaturatedFat 4.1 g, Sodium 222.7 mg, Sugar 4.4 g

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

Tips:

Choose the right butternut squash. Look for one that is firm and has a deep orange color. Avoid any squash that has bruises or soft spots.
Peel and cube the butternut squash before cooking. This will help it cook evenly and prevent it from becoming mushy.
Use a variety of vegetables in your stew. This will add flavor and nutrients. Some good choices include potatoes, carrots, celery, and onions.
Add some spices to your stew. This will help to enhance the flavor. Some good choices include salt, pepper, garlic powder, and onion powder.
Cook the stew on low heat for 6-8 hours. This will allow the flavors to meld and the vegetables to become tender.
Serve the stew with a dollop of sour cream or yogurt. This will add a creamy richness to the stew.

Conclusion:

Slow cooker butternut squash and potato stew is a delicious and easy-to-make meal that is perfect for a cold winter day. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. So next time you are looking for a hearty and satisfying meal, give this stew a try. You won't be disappointed!