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Slow Cooker Butternut Squash Stew

A hearty mixture of veggies and sage sausage in a slow cooker.
Print Recipe
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Course lunch/dinner
Cuisine American
Servings 8 people
Calories 2007.9 kcal

Equipment

  • 1 Slow Cooker Or tagine, as per recipe.
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Large Mixing Spoon
  • 1 Measuring Spoons For spices

Ingredients
  

Main

  • ¾ butternut squash diced
  • 1 pound sage pork sausage crumbled
  • 3 potatoes cut into small cubes
  • 3 stalks celery sliced
  • 3 carrots sliced
  • 1 15 ounce can chickpeas, rinsed and drained
  • 1 15 ounce can crushed tomatoes
  • 1 large onion diced
  • 1 8 ounce can tomato sauce
  • 1 green bell pepper thickly sliced
  • 4 cloves garlic minced
  • 1 ½ teaspoons curry powder
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons Chinese five-spice powder
  • salt and ground black pepper to taste

Instructions
 

  • Stir butternut squash, sausage, potatoes, celery, carrots, chickpeas, crushed tomatoes, onion, tomato sauce, green bell pepper, garlic, curry powder, cumin, five-spice powder, salt, and pepper together in a slow cooker or tagine.
  • Cover and cook on High until butternut squash is tender and sausage is cooked through, about 2 hours and 30 minutes. Stir ingredients halfway through the cooking process if possible.

Notes

For a richer flavor profile, consider browning the sage pork sausage in a skillet before adding it to the slow cooker. This develops a deeper, more complex taste through the Maillard reaction. Ensure all vegetables, especially the butternut squash and potatoes, are cut into uniform pieces to promote even cooking and tender texture. Although not specified, adding about ½ cup of chicken or vegetable broth can prevent the stew from becoming too thick if vegetables release less moisture. Always taste and adjust the seasoning with salt and pepper at the end. A touch of fresh parsley or cilantro as a garnish can add brightness and a fresh aromatic finish.