Slow Cooker Butternut Squash and Potato Stew

Perfect for busy weeknights and chilly fall evenings, this hearty stew combines butternut squash, potatoes, and spices in a slow cooker.

• Preparation Time: 15 mins
• Cooking Time: 5 hr
• Total Time: 5 hr 15 mins
• Calories: 233 Calories

Ingredients

• 1 teaspoon minced garlic
• 1 teaspoon sea salt
• 1 teaspoon Chinese five-spice powder
• 1 (1 inch) piece fresh ginger, grated
• 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
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon freshly ground black pepper
• 0.25 teaspoon ground cloves
• 0.5 cup uncooked white rice
• 1 teaspoon chicken bouillon base (such as Better Than Bouillon®), or more to tas

Recipe Instructions

Step 1

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.

Step 2

Cover and cook on High for 4 hours, or Low for 8 hours.

Step 3

Stir in rice and cook on High for 1 additional hour.