Slow Cooker Butternut Squash and Potato Stew recipe
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Ingredients
- 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 1 (1 inch) piece fresh ginger, grated 1 teaspoon minced garlic 1 teaspoon chicken bouillon base (such as Better Than Bouillon®), or more to taste 1 teaspoon Chinese five-spice powder 1 teaspoon sea salt ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves ¼ teaspoon freshly ground black pepper ½ cup uncooked white rice
Nutrition Info
- 233.3 caloriescarbohydrate: 55.9 gcholesterol: 0.1 mgfat: 0.7 gfiber: 6.5 gprotein: 5.2 gsaturatedFat: 0.2 gservingSize: -sodium: 441.6 mgsugar: 6.6 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Butternut Squash and Potato Stew
Directions
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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.
Cover and cook on High for 4 hours, or Low for 8 hours.
Stir in rice and cook on High for 1 additional hour.