Slow-Cooker Squash Stew
In the heart of autumn, there’s nothing quite like a warm, hearty bowl of stew to embrace the chill in the air. This Slow-Cooker Squash Stew is not only a comforting dish but also a delightful way to celebrate the seasonal bounty of squashes and greens. The slow-cooking method melds the flavors beautifully, allowing the ingredients to soften and combine for a symphony of taste that warms both the body and the soul.
The star of this dish is the butternut squash, which brings a natural sweetness and creamy texture to the table. Combined with fiber-rich chickpeas and nutritious Swiss chard, this stew is not only satisfying but also packed with health benefits. Perfect for busy weeknights, this recipe allows you to set it and forget it, providing a delicious meal ready to serve when you’re home. Whether enjoyed on its own or accompanied by a slice of crusty bread, this stew is sure to become a comforting staple in your kitchen.
Why make this recipe
Making this Slow-Cooker Squash Stew is an excellent choice for several reasons. Firstly, the slow cooker offers a convenient way to prepare meals without requiring constant attention. Simply chop your vegetables, set everything in the pot, and let it do its magic. The long cooking time helps to deepen flavors and enhances the overall taste, giving your dish the complexity you’d expect from a meal that has simmered for hours.
Moreover, this stew is incredibly versatile. You can adjust the spices and vegetables according to your preferences or what you have on hand. It’s also vegetarian and can easily be made vegan by skipping the Parmesan cheese rind, making it an inclusive option for various dietary needs. Plus, with the cold months approaching, a warm, wholesome stew is precisely what you need to feel cozy and satisfied.
How to make Slow-Cooker Squash Stew
To create this delectable stew, start by sautéing the onion and garlic in olive oil to build a flavor base. Cooking them until they’re golden adds a lovely caramelized note to your dish. Once your aromatics are softened, stir in tomato paste and red pepper flakes for a hint of heat, followed by a splash of water to deglaze the pan, lifting all those delicious bits stuck to the bottom. This step is crucial as those bits add depth to your stew.
After transferring the sautéed vegetables to your slow cooker, the fun begins. Combine them with hearty chickpeas, chunks of butternut squash, and Swiss chard stems in the slow cooker. Don’t skip the addition of a Parmesan rind—it infuses the stew with an umami richness as it cooks. A generous amount of water and seasonings completes the pot, making for a wholesome and vibrant meal.
Once everything is combined, cover and let it cook on low. The slow cooker allows for the flavors to develop over time, and while it takes eight hours, the wait is well worth it. Near the end of cooking, stir in the chard leaves. They cook down quickly and add a vibrant green freshness right before serving. Lastly, adjust the seasoning, discard the Parmesan rind, and feel free to break up some of the squash for a creamier texture. This stew is not just a dish; it’s an experience that you can savor throughout the cold days ahead.
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
- Kosher salt and freshly ground pepper
- Crusty bread, for serving (optional)
Directions
- Heat olive oil in a large skillet over medium-high heat. Cook onion and garlic until soft and golden (4–5 minutes).
- Stir in tomato paste and red pepper flakes; cook 1 minute, then add 1/2 cup water and scrape up browned bits.
- Transfer the skillet mixture to a 6-quart slow cooker.
- Add chickpeas, squash, chard stems (not leaves), Parmesan rind, 2 teaspoons salt, and 7 cups water. Stir, cover, and cook on low for 8 hours.
- Before serving, stir in chard leaves, cover, and cook 10 more minutes.
- Season with salt and pepper, gently break up some squash, and discard the Parmesan rind.
- Serve topped with grated Parmesan, with bread on the side.
Time Breakdown
• Preparation Time: 20 minutes
• Cooking Time: 8 hours
• Total Time: 8 hours 20 minutes
• Servings: 6
How to serve Slow-Cooker Squash Stew
Serving this Slow-Cooker Squash Stew is an opportunity to combine comfort with a touch of elegance. Ladle generous portions into deep bowls and garnish with freshly grated Parmesan cheese if desired. A sprinkle of cracked pepper not only enhances the presentation but also adds a bit of zing to each bite. To elevate the meal further, consider adding a drizzle of high-quality olive oil, which brings a glossy finish and additional flavor.
Pair the stew with crusty bread for dipping and soaking up all that delicious broth. It’s the perfect companion to this hearty dish, and it encourages everyone to savor their meal even more. Whether you’re hosting a cozy dinner party or enjoying a quiet night in, serving this stew with some bread on the side will create a satisfying dining experience that is bound to impress.
How to store Slow-Cooker Squash Stew
Storing Slow-Cooker Squash Stew is straightforward and allows you to enjoy this delightful dish even after it has been served. First, let the stew cool completely at room temperature. Once cooled, transfer it to airtight containers. It can be stored in the refrigerator for up to five days, making it an excellent choice for meal prepping or leftovers.
For longer storage, consider freezing the stew. Pour it into freezer-safe containers, leaving some space for expansion, and it can be frozen for up to three months. To reheat, simply thaw the stew overnight in the refrigerator and reheat on the stovetop or microwave, adding a splash of water if necessary to loosen the consistency.
Tips to make Slow-Cooker Squash Stew
To elevate your Slow-Cooker Squash Stew, consider a few handy tips. First, the choice of squash can be personalized; while butternut is favored for its sweetness, trying acorn or delicata squash will provide variations in taste and texture. Remember to slice your squash into uniform pieces for even cooking. If you like a little more spice, increase the amount of red pepper flakes.
For added depth, consider introducing other vegetables like carrots or sweet potatoes into the mix, depending on your preferences. Herbes de Provence or fresh herbs like thyme and rosemary can offer aromatic layers to the dish. Lastly, don’t hesitate to season to your liking. Each ingredient contributes to the overall flavor profile, so tasting and adjusting before serving is key to achieving the perfect balance.
Variation
No major variations, but you can adjust seasonings to taste.
Nutritional Information (Per Serving)
• Calories: 320 kcal
• Protein: 12 g
• Carbohydrates: 55 g
• Fat: 8 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 600 mg
FAQs
Q: Can I use canned chickpeas instead of dried?
A: Yes, but you’ll want to add them during the last hour of cooking since they are already cooked and just need to be warmed.
Q: What can I do if I don’t have a slow cooker?
A: You can make this stew on the stovetop in a large pot, simmering it over low heat for about 1.5 to 2 hours, or until the chickpeas are tender.
Q: Can I add other greens?
A: Absolutely! Kale, spinach, or collard greens work well and can be added in place of or along with the Swiss chard.
Slow-Cooker Squash Stew
Ingredients
For the stew
- 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 Adjust based on spice preference.
- 1 1/2 cups dried chickpeas, rinsed Canned chickpeas can be used, added during the last hour of cooking.
- 1 pound butternut squash, peeled and cut into large pieces Substitute with acorn or delicata squash for variations.
- 1 bunch Swiss chard, leaves and stems separated and roughly chopped
- 1 piece Parmesan cheese rind Infuses the stew with umami richness.
- 2 teaspoons Kosher salt Adjust according to taste.
- 7 cups water More may be needed to adjust consistency.
- Crusty bread, for serving (optional) Pairs well with the stew.
Instructions
Preparation
- Heat olive oil in a large skillet over medium-high heat. Cook onion and garlic until soft and golden (4–5 minutes).
- Stir in tomato paste and red pepper flakes; cook for 1 minute, then add 1/2 cup water and scrape up browned bits.
- Transfer the skillet mixture to a 6-quart slow cooker.
- Add chickpeas, squash, chard stems (not leaves), Parmesan rind, 2 teaspoons salt, and 7 cups water. Stir to combine.
Cooking
- Cover and cook on low for 8 hours.
- Before serving, stir in chard leaves, cover, and cook for an additional 10 minutes.
- Season with salt and pepper, gently break up some squash, and discard the Parmesan rind.
