Slow Cooker Butternut Squash, Kale & Quinoa Stew
- Combine the onion, butternut squash, garlic, cumin, paprika, salt, tomatoes, broth, and quinoa in the base of a 6-quart slow cooker, stirring to combine.
- Cover and cook for 4 hours on high or 6 hours on low, or until the onions and butternut squash are very tender and cooked through.
- Uncover, add the kale, cover, and cook on high for the kale to wilt about 15-30 minutes.
- Uncover and add the vinegar, stirring to combine. Taste and add additional salt or vinegar if you like.
Calories: 202kcal | Carbohydrates: 42g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 2141mg | Potassium: 1006mg | Fiber: 5g | Sugar: 9g | Vitamin A: 16925IU | Vitamin C: 96mg | Calcium: 186mg | Iron: 4mg
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