Slow-Cooker Squash Stew
A warm and hearty slow-cooked stew featuring butternut squash, chickpeas, and Swiss chard, perfect for chilly autumn evenings.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to five days. Freeze for up to three months. To reheat, thaw overnight and reheat on the stovetop or microwave, adding water if necessary.