Crazee Mixed Up Squash Stew Crock Pot
Dive into a bowl of comfort with this "Crazee Mixed Up Squash Stew Crock Pot," a vibrant medley of seasonal squashes brought to life with aromatic spices and slow-cooked perfection. Featuring a nutrient-packed lineup of butternut squash, acorn squash, zucchini, and yellow summer squash, this hearty vegetarian stew is balanced with tender carrots, celery, and creamy cannellini beans. Infused with smoky paprika, a hint of cinnamon, and fragrant thyme, every spoonful is layered with bold, warming flavors. Best of all, this easy crock pot recipe requires just 20 minutes of prep time before it simmers hands-free, filling your kitchen with irresistible aromas. Perfect for a cozy dinner or meal prep, garnish with fresh parsley or cilantro for a bright, herby finish. Gluten-free, plant-based, and absolutely delicious, this squash stew is comfort food done right!
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Recipe Information
Ingredients
- 2 cups (peeled and cubed) butternut squash
- 2 cups (peeled and cubed) acorn squash
- 2 cups (sliced) zucchini
- 2 cups (sliced) yellow summer squash
- 1 cup (sliced) carrots
- 1 cup (sliced) celery
- 1 large (diced) onion
- 3 cloves (minced) garlic
- 1 can (14.5 ounces) fire-roasted diced tomatoes
- 4 cups vegetable broth
- 1 can (15 ounces, drained and rinsed) cannellini beans
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 0.5 teaspoons smoked paprika
- 0.25 teaspoons ground cinnamon
- 1 teaspoons (adjust to taste) salt
- 0.5 teaspoons (freshly ground) black pepper
- 0.25 cup (chopped, for garnish) fresh parsley or cilantro
Instructions
Peel, seed, and cube the butternut squash and acorn squash. Slice the zucchini, yellow summer squash, carrots, and celery. Dice the onion and mince the garlic.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, and sauté until soft and fragrant (about 2-3 minutes).
Transfer the sautéed onion and garlic to the crock pot.
Add the butternut squash, acorn squash, zucchini, yellow summer squash, carrots, and celery to the crock pot.
Stir in the fire-roasted diced tomatoes, vegetable broth, and drained cannellini beans.
Sprinkle the dried thyme, dried oregano, ground cumin, smoked paprika, ground cinnamon, salt, and black pepper over the mixture. Stir well to combine all ingredients evenly.
Cover the crock pot with its lid and set it to cook on low for 6 hours, or on high for 3-4 hours, until the squash is tender and the flavors are melded.
Taste the stew and adjust the seasoning with additional salt or pepper, if needed.
Ladle the stew into bowls, garnish with fresh parsley or cilantro, and serve warm.
Nutrition Facts
Calories |
249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.5 g | 8% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 981 mg | 43% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 10.7 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 150 mg | 12% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1390 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
