Slow Cooker Butternut Squash Stew
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
Butternut squash edges into new territory with this Moroccan-inspired dish, which is filled with aromatic cumin, ginger and cinnamon. If you're not a fan of raisins, try dried apricots instead.
Ingredients
1 can whole tomatoes
1/2 c. raisins
2 tsp. ground cumin
1 1/2 tsp. ground ginger
1/4 tsp. ground cinnamon
Kosher salt and pepper
1 red onion
1/2 medium butternut squash
1 c. couscous
1/4 c. fresh cilantro
1 can chickpeas
Instructions
Place the tomatoes (and their juices) in a 5- to 6-qt slow cooker and break them up slightly. Add the raisins, cumin, ginger, cinnamon, 1/2 tsp salt and 1/4 tsp pepper and mix to combine.
Add the onion and squash and cook, covered, until squash is tender, 5 to 7 hours on low or 3 to 5 hours on high.
Ten minutes before serving, cook the couscous according to package directions; fold in the cilantro. Gently fold the chickpeas into the stew and cook, covered, until heated through, about 3 minutes. Serve over the couscous.
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