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Slow Cooker Butternut Squash and Potato Stew

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"Days are growing shorter and colder, time to break out the slow cooker and put some of those wonderful fall squash to good use. This stew will make your house smell absolutely wonderful while it's cooking."
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5 h 15 m servings 233
Original recipe yields 5 servings


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  1. 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. Cover and cook on High for 4 hours, or Low for 8 hours.
  3. Stir in rice and cook on High for 1 additional hour.

Nutrition Facts

Per Serving: 233 calories; 0.7 55.9 5.2 < 1 442 Full nutrition

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