Slow Cooker Butternut Squash, Bean, And Barley Stew Recipe

Cooking Directions

• STEP 1.Start by preparing the butternut squash. Peel and dice the squash into small cubes.
• STEP 2.In a slow cooker, combine the diced butternut squash, cooked beans, barley, diced onion, minced garlic, vegetable broth, diced tomatoes, and a blend of spices such as paprika, cumin, and thyme.
• STEP 3.Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the squash and barley are tender.
• STEP 4.Once the stew is cooked, taste and adjust the seasoning if needed. You can add salt, pepper, or additional spices according to your preference.
• STEP 5.Serve the stew hot, garnished with fresh herbs like parsley or cilantro. Enjoy with crusty bread or a side salad.

Cooking Tips

• To save time, you can use pre-cut butternut squash from the grocery store.
• If you prefer a thicker stew, you can mash some of the cooked butternut squash to create a creamier texture.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave before serving.
• Serve the stew hot, garnished with fresh herbs like parsley or cilantro. Enjoy with crusty bread or a side salad.