Slow Cooker Butternut Squash Black Bean Stew

Savor Slow Cooker Butternut Squash Black Bean Stew, a hearty, comforting dish with sweet squash, savory beans, and warm spices. This effortless crockpot meal is perfect for cozy dinners, delivering nutritious flavors with minimal prep.

Why You’ll Love This Recipe

Slow Cooker Butternut Squash Black Bean Stew is a wholesome, plant-based dish that combines creamy butternut squash, protein-packed black beans, and aromatic spices, creating a perfect option for healthy weeknight dinners or meal prep. Ready with minimal effort, this budget-friendly, vegan recipe lets the slow cooker meld cozy fall flavors, requiring little cleanup. Its versatility allows for spice and veggie tweaks, making it a crowd-pleaser for all ages. Packed with fiber, vitamins, and hearty taste, this stew pairs beautifully with rice, cornbread, or salad, offering a nourishing, satisfying meal that’s as delicious as it is effortless.

Recipe Tips and Tricks

• Dice Squash Evenly: Cut butternut squash into uniform cubes for consistent cooking.
• Rinse Beans: Drain and rinse canned beans to reduce sodium and improve texture.
• Use Low Heat: Cook on low for tender squash and well-melded flavors.
• Adjust Spices: Taste and add more cumin or chili powder for bolder flavor.
• Thicken Stew: Mash some squash at the end for natural thickness.
• Use a Liner: Place a slow cooker liner for easy cleanup and to prevent sticking.

Yield: 8 Servings

Slow Cooker Butternut Squash Black Bean Stew

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Slow Cooker Butternut Squash Black Bean Stew, a hearty, vegan crockpot dish perfect for cozy dinners.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

• ¼ tsp black pepper
• ½ tsp salt
• 1 can (14.5 oz) diced tomatoes
• 1 large yellow onion, diced
• 1 medium butternut squash, peeled and cubed
• 1 tsp ground cumin
• 2 cans (15 oz each) black beans, drained and rinsed
• 2 tbsp fresh cilantro, chopped
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• Optional garnish: extra cilantro, lime wedges

Instructions

1. Prep Squash: Peel and cube butternut squash into 1-inch pieces for even cooking.
2. Chop Aromatics: Dice onion and mince garlic to build a savory flavor base.
3. Layer Crockpot: Place squash cubes in a 6-quart slow cooker as the base.
4. Add Beans: Drain and rinse black beans; add to the slow cooker over squash.
5. Add Veggies: Stir in diced tomatoes with juice, onion, and garlic.
6. Pour Broth: Add vegetable broth, ensuring ingredients are mostly submerged.
7. Season Stew: Sprinkle cumin, salt, and pepper; stir gently to distribute.
8. Cook Low and Slow: Cover and cook on low for 8 hours or high for 4 hours, until squash is tender.
9. Mash for Thickness: Lightly mash some squash pieces to naturally thicken the stew.
10. Serve with Flair: Ladle into bowls, garnish with cilantro and lime wedges, and enjoy this hearty stew!

Notes

• Dice squash evenly to prevent mushy or undercooked pieces.
• Adjust cumin or add chili powder to control warmth and spice.
• Leftovers thicken in the fridge; add broth when reheating to adjust consistency.
• Serve with cornbread, rice, or a green salad for a complete meal.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 131Total Fat 1gSaturated Fat 0gUnsaturated Fat 0gSodium 659mgCarbohydrates 26gFiber 9gSugar 3gProtein 7g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Butternut Squash: Provides sweet, creamy texture; pumpkin or sweet potato can substitute.
• Black Beans: Canned beans add protein and heartiness; dried beans require pre-soaking.
• Diced Tomatoes: Canned tomatoes with juice for sauciness; fresh tomatoes work in season.
• Onion: Yellow onion builds a savory base; red onion offers sweeter profile.
• Garlic: Freshly minced garlic enhances aroma; garlic powder is a quick substitute.
• Vegetable Broth: Low-sodium broth controls saltiness; chicken broth for non-vegans.
• Cumin: Adds earthy warmth; chili powder can enhance spice.
• Cilantro: Fresh cilantro offers a bright garnish; parsley can substitute.

Variations and Substitutions

• Protein Add-In: Include chickpeas, lentils, or shredded chicken for extra heartiness.
• Veggie Swap: Replace squash with sweet potatoes, carrots, or zucchini.
• Gluten-Free: Naturally gluten-free; ensure broth is gluten-free certified.
• Low-Sodium: Use low-sodium beans, tomatoes, and broth for a lighter dish.
• Spicy Kick: Add jalapeños, chipotle, or cayenne for a fiery twist.
• Creamy Version: Stir in coconut milk or yogurt at the end for richness.
• Herb Variations: Swap cilantro for thyme or oregano for different flavor profiles.

Storage Options

• Refrigerator: Store in an airtight container for up to 5 days; reheat gently on the stovetop.
• Freezer: Freeze in portioned containers for up to 3 months; thaw in the fridge before reheating.
• Reheating: Warm with a splash of broth to restore consistency.
• Meal Prep: Portion with rice or quinoa for easy lunches or dinners.

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