Slow-Cooker Squash Stew

Name: Slow-Cooker Squash Stew
Prep time: 8 h 30 min
Cook time: 8 h 30 min
Total time: 8 h 30 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams butternut squash, peeled and cut into large pieces; 4 servings Crusty bread and/or lemon wedges, for serving; 355 milliliters dried chickpeas, rinsed; 2 cloves garlic, sliced; 4 servings Kosher salt and freshly ground pepper; 3 Tbsps extra-virgin olive oil; 1 medium onion, thinly sliced; 1 parmesan cheese rind, plus grated parmesan for topping (optional); 0 teaspoons red pepper flakes; 1 bunch Swiss chard, leaves and stems separated and roughly chopped; 2 Tbsps tomato paste

Slow-Cooker Squash Stew might be a good recipe to expand your main course recipe box. One portion of this dish contains approximately 18g of protein, 15g of fat, and a total of 455 calories. This recipe covers 40% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes approximately 8 hours and 30 minutes. It will be a hit at your Autumn event. A mixture of butternut squash, olive oil, garlic, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Heat the olive oil in a large skillet over medium-high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Red Pepper Flakes

Tomato Paste

Garlic

Onion

Water

Transfer the contents of the skillet to a 6-quart slow cooker.

Equipment you will use

Slow Cooker

Frying Pan

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.

Ingredients you will need

Chickpeas

Parmesan

Squash

Swiss Chard

Water

Beef

Salt

Equipment you will use

Slow Cooker

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.

Ingredients you will need

Salt And Pepper