Slow Cooker Moroccan Butternut Squash And Vegetable Stew


  • Prep Time15 mins
  • Total Time8 hrs 15 mins
  • Makes6 servings
Slow Cooker Moroccan Butternut Squash And Vegetable Stew

Photography by Christie Vuong. Food styling by Eshun Mott. Prop styling by Christine Hanlon.

Chatelaine Triple Tested

Hearty, warming and easy. 15 minutes to prep, pop it in the slow-cooker before work and voila!


  • 796-mL can diced tomatoes

  • 1/2 large butternut squash, peeled and diced

  • 1 large sweet potato, peeled and diced

  • 1 tbsp onion powder

  • 1 tbsp cumin

  • 1 tsp garlic powder

  • 1/2 tsp cayenne pepper

  • 1/2 tsp salt

  • 540-mL can chickpeas, drained and rinsed

  • 1 cup sliced dried apricots

  • 1/2 cup chopped cilantro, or parsley


  • Combine tomatoes with squash, sweet potato and seasonings in slowcooker insert. Cover and cook on low until squash is tender, about 8 hours.

  • Stir in chickpeas and apricots during the last 30 min of cooking. Sprinkle with cilantro just before serving. Serve with couscous.

Testing tip

Raw onions and garlic can taste unpleasantly acrid in a slowcooked dish. Onion and garlic powders are more reliable.

Nutrition (per serving)

Calories 253, Protein 7g, Carbohydrates 57g, Fat 2g, Fibre 9g, Sodium 577mg.

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