Warm up this fall with a hearty Slow Cooker Squash and Quinoa Stew. Packed with plant-based goodness, this gluten-free dish combines the rich flavors of butternut squash, fire-roasted tomatoes, and fragrant spices such as cumin and smoked paprika. The addition of quinoa adds a boost of protein, making it a perfect one-pot meal for cozy nights. Just toss the ingredients in your slow cooker, let it simmer, and enjoy a delicious, nourishing stew that will satisfy the whole family.

Plant-based, Gluten-free

Total Time: 4 hours and 20 min.

Servings: 6

Ingredients

3 tablespoons olive oil

1 large yellow onion, diced

1 large garlic clove, minced

2 pounds butternut squash, peeled and cubed

1 medium carrot, peeled and diced

1 quart vegetable broth

1 – 15-oz can fire roasted diced tomatoes

1/3 cup uncooked quinoa

1 tablespoon sriracha

2 teaspoons ground cumin

1 teaspoon smoked paprika

½ teaspoon dried thyme

1 ½ teaspoons sea salt

½ teaspoon ground black pepper

Instructions

1. Turn slow cooker on high. When hot, add olive oil, onions, and garlic. Cook for 3-5 minutes until onions soften.
2. Add remaining ingredients. Stir to combine.
3. Cover and cook for 4 hours on high or until the butternut squash is tender and cooked through.
4. Adjust seasonings to taste and serve.

Enjoy this squash and quinoa stew alone or with a side of crusty bread for a complete meal. The stew’s warming flavors and wholesome ingredients make it ideal for chilly fall evenings; and the leftovers taste even better the next day!