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.

Gallery

Recipe Summary

prep:
15 mins
cook:
5 hrs
total:
5 hrs 15 mins
Servings:
5
Yield:
5 servings
Advertisement

Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

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

Nutrition Facts

233 calories; protein 5.2g; carbohydrates 55.9g; fat 0.7g; cholesterol 0.1mg; sodium 441.6mg. Full Nutrition
Advertisement