Name: Slow Cooker Butternut Squash and Potato Stew
Prep time: 15 min
Cook time: 15 min
Yield: 5
Ingredients: Red onion - 1; Butternut squash, peeled and cut into 1-inch cubes - 1 medium; Yukon Gold potatoes, peeled and cut into 1-inch cubes, or more to taste - 2 medium; Fresh ginger, grated - 1 (1 inch) piece; Minced garlic - 1 teaspoon; Chicken bouillon base (such as Better Than Bouillon®), or more to taste - 1 teaspoon; Chinese five-spice powder - 1 teaspoon; Sea salt - 1 teaspoon; Ground nutmeg - ¼ teaspoon; Ground cloves - ¼ teaspoon; Freshly ground black pepper - ¼ teaspoon; Uncooked white rice - ½ cup

Ingredients for - Slow Cooker Butternut Squash and Potato Stew

1. Red onion 1

2. Butternut squash, peeled and cut into 1-inch cubes 1 medium

3. Yukon Gold potatoes, peeled and cut into 1-inch cubes, or more to taste 2 medium

4. Fresh ginger, grated 1 (1 inch) piece

5. Minced garlic 1 teaspoon

6. Chicken bouillon base (such as Better Than Bouillon®), or more to taste 1 teaspoon

7. Chinese five-spice powder 1 teaspoon

8. Sea salt 1 teaspoon

9. Ground nutmeg ¼ teaspoon

10. Ground cloves ¼ teaspoon

11. Freshly ground black pepper ¼ teaspoon

12. Uncooked white rice ½ cup

How to cook deliciously - Slow Cooker Butternut Squash and Potato Stew

1 . Stage

Thinly slice the onion; cut slices into 1-inch pieces. Place into the bottom of a 4- to 6-quart slow cooker with squash and potatoes. Add water to cover the vegetables to a depth of 1 inch. Add ginger, garlic, bouillon, five-spice powder, salt, nutmeg, cloves, and pepper. Stir.

2 . Stage

Cover and cook on High for 4 hours, or Low for 8 hours.

3 . Stage

Stir in rice and cook on High for 1 additional hour.