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Slow Cooker Squash Stew
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Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 8 hours
Servings
Ingredients
Prep Time 20 minutes
Cook Time 10 minutes
Passive Time 8 hours
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and saute until soft and golden brown, 4-5 minutes.
  2. Stir in the tomato paste and red pepper flakes and saute 1 minute. Stir in 1/2 cup of water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.
  3. Add the chickpeas, squash, chard stems (not the leaves), Parmesan rind (if using), 2 teaspoons salt and 7 cups water to the slow cooker. Stir, cover, and cook on low for 8 hours.
  4. Just before serving, lift the lid and stir in the chard leaves. Cover and continue cooking for 10 minutes.
  5. Season with salt and pepper and stir to slightly break up the squash. Serve with optional Parmesan cheese and lemon.
Recipe Notes

 Adapted from www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-squash-stew-recipe.html Retrieved February 2015.


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