American•healthy

Slow Cooker Butternut Squash, Kale & Quinoa Stew

A simple and delicious plant-based meal, Slow Cooker Butternut Squash Stew is hearty, nourishing and packed with all the good stuff.

Ingredients

Quantities are shown as originally provided.

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 (15-oz) can diced tomatoes
4 cups vegetable broth (or chicken stock)
½ cup dry quinoa
3 cups chopped kale
1 tablespoon white wine vinegar
Fresh ground pepper, extra virgin olive oil, and parmesan (optional) for serving

1
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.
2
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.
3
Uncover, add the kale, cover, and cook on high for the kale to wilt, about 15-20 minutes.
4
Uncover and add the vinegar, stirring to combine. Taste and additional salt or vinegar if you like.
5
Serve, drizzled with extra virgin olive and freshly ground pepper.