Slow Cooker Butternut Squash and Potato Stew

Days are growing shorter and colder, time to break out the slow cooker and put some of those wonderful fall squash to good use. This stew will make your house smell absolutely wonderful while it's cooking.

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

Ingredients

• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon freshly ground black pepper
• 1 teaspoon minced garlic
• 1 teaspoon sea salt
• ½ cup uncooked white rice
• 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

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.