Slow-Cooker Squash Stew

olive oil

onion,

garlic,

tomato paste

red pepper flakes

chickpeas,

butternut squash, peeled and cut into large pieces

Swiss chard, leaves and stems separated and roughly chopped

parmesan cheese rind,

salt and pepper

bread lemon


food stylist: Jamie Kimm
prop stylist: Marina Malchin

Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 4 to 5 minutes. Stir in the tomato paste and red pepper flakes and cook 1 minute. Stir in 1/2 cup water, scraping up any browned bits. Transfer the contents of the skillet to a 6-quart slow cooker.

Add the chickpeas, squash, chard stems (not the leaves), the parmesan rind, if using, 2 teaspoons salt and 7 cups water to the slow cooker. Stir, then cover and cook on low, 8 hours.

Just before serving, lift the lid and stir in the chard leaves; cover and continue cooking 10 more minutes. Season with salt and pepper, and stir to slightly break up the squash. Discard the Parmesan rind, if used. Ladle the stew into bowls; top with the grated parmesan, if desired, and serve with bread and/or lemon wedges.

This was a big hit. I increased the tomato contribution and amped up the spices based on the review. Everyone loved it. I also served it with plain Greek yogurt and peanuts, which finished it off nicely. 

Tasty! Made it on the stovetop; cooked up in about an hour. Used canned, rinsed northern beans and kale. Will make again. 

I've made this multiple times now, though on the stovetop instead of in slow cooker. Works great. I used stewed or diced tomatoes instead of tomato sauce. Topped with shredded parmesan cheese instead of using rind. I've also tried variations with adding lentils or carrots, both great. It's been delicious and flavorful each time. I let it cook for about an hour total, at least, and that seems to be fine. 

Just made this tonight.  We loved it!  In the permanent rotation on the menu list.  I made the modifications some of you mentioned. (thank you for the suggestions)<div>Didn't use the parmesan cheese rind.  </div><div>1 can chickpeas not dried chickpeas as on the recipe</div><div>instead of 7 cp water we did 4 cup vegetable broth, 1 cup water and a 14.5 oz petite diced tomatoes</div><div>topped it with some parm.</div><div>*we only cook garlic for 1 minute, it burns easily</div><div><br /></div><div><br /></div>

Based on previous reviews, chose to double the amount of garlic and seasonings. Also added 2 large pieces of chorizo for added flavor and color (but adding a ham hock would probably do just as well). It turned out pretty well. We served it over jasmine rice and it made for a nice dinner. We will likely make this again. 

 Flavorless :( I'm not sure what I did wrong (or if it's just the recipe), but this is the first Food Network recipe I've made that's bombed.

Made a few changes:
replaced the squash with sweet potatoes, used vegetable broth instead of water, added about a tablespoon of cilantro to the onion garlic base and a little cumin and turmeric
Recipe was easy and delicious. 


The flavor could have been nice, but the chickpeas were still hard after 8 hours on low. We left it on for another couple hours, and they were still hard. I literally left it for 24 hours in the slow cooker, and the chickpeas *are still hard*! Maybe I had a dud batch of chickpeas, or maybe this recipe just doesn't work with dry beans. Not sure how other people got theirs to work out so well. 

Also, the disparity in sizing between thinly sliced onions (as directed and squash chunks (again as directed made the whole thing difficult to manage on a spoon. I may try this again in the future but without the chickpeas and using differently sized pieces. 

It's just surprising, since almost all items I've ever made from Food Network recipes have been at least 4 stars. Bummer.  

Very good, a winner, I added stewing beef and 1 can of diced tomatoes instead of water

slow-cooker squash stew

Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 8 hours, 30 minutes

Servings: 4

Cost: $8.54 /serving

Author : Food Network Kitchen

Ingredients

Instructions

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