Wednesday, June 5, 2019

Slow Cooker Butternut Squash, Kale, & Quinoa Stew

Slow Cooker Butternut Squash, Kale, & Quinoa Stew

1 large yellow onion, finely chopped
3 cups cubed butternut squash
3 garlic cloves, minced or finely grated
1 teaspoon ground cumin
½ teaspoon smoked paprika
1-3 teaspoon kosher salt
1 14.5-oz can diced tomatoes
4 cups (32 ounces) vegetable broth
½ cup dry quinoa
2 to 3 cups chopped kale

  • Combine the onion, butternut squash, garlic, cumin, paprika, salt, tomatoes, broth and quinoa in the base of a 6-quart slow cooker, stirring to combine.
  • Cover and cook for 4 hours on high or 6 hours on low, or until the onions and butternut squash are very tender and cooked through.
  • Uncover, add the kale, cover, and cook on high for the kale to wilt, about 15-30 minutes.

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