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Slow-Cooker Savory Butternut Squash Stew

Posted Feb 20 2013 6:15pm

We haven’t eaten stew in a long time, but with the cold weather we have been experiencing lately, I decided it was time to make some. When I saw AndreAnna’s recipe for Sweet and Savory Sage Stew with Pumpkin and Cherries , I was immediately inspired. I love the original recipe, so I only changed a few things for our taste. As an added bonus, it is also Paleo-friendly and gluten-free. Enjoy!

Slow-Cooker Savory Butternut Squash Stew

Prep Time: 30 minutes

Cook Time: 8 minutes

Total Time: 8 hours, 30 minutes

Yield: 4 good size bowls

Slow-Cooker Savory Butternut Squash Stew


  • 2 lbs stew meat (cut into cubes)
  • 1 large butternut squash (cut into cubes)
  • 1 medium onion (chopped)
  • 1 Tbsp fresh sage
  • 1 tsp fresh thyme
  • 1 tsp fresh rosemary
  • 1 tsp cumin
  • 1 tsp Italian seasoning
  • 1/2 tsp pepper
  • 1 bay leaf
  • 3 1/2 cups beef stock
  • 1 tsp allspice
  • 1/2 tsp nutmeg
  • 1 15 oz. can of pureed pumpkin
  • 1 Tbsp of butter
  • salt to taste


  1. In a saucepan on medium heat, melt the butter and saute onions, sage, thyme and rosemary until the onions are starting to caramelize.
  2. In a skillet (on high heat) sear the meat until it turns slightly brown on both sides.
  3. Add meat and onion/spice mixture to your slow-cooker with beef stock, and rest of the seasonings. Cook on low for 6 hours.
  4. After 6 hours, add in the butternut squash and cook for an additional 2 hours (or until the squash has softened).
  5. Immediately before serving, stir in the pureed pumpkin and divide among 4 bowls. Serve with crusty whole grain bread, or eat as is!


If you don't have fresh herbs on hand, you can use dried ones.

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Question: What is your favorite stew? I loved this recipe, but my favorite is my mom’s Italian Chicken Stew!

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