# Slow Cooker Butter Bean and Squash Stew

Butternut squash and butter beans in a smoky tomato sauce with kale.

370 min. Serves 4. 235 kcal per serving.

## What you need

- 2 tins butter beans (400g each), drained
- 1 butternut squash (about 800g peeled), in chunks
- 1 onion, chopped
- 2 garlic cloves
- 1 tin chopped tomatoes (400g)
- 1 tsp smoked paprika
- 500ml vegetable stock
- 100g kale, shredded
- 1 tbsp olive oil

## How to make it

Slow Cooker Butter Bean and Squash Stew

1. **Step 1**: Put everything except the kale and oil in the slow cooker.
2. **Step 2**: Cook on low for 6 hours or high for 3 hours.
3. **Step 3**: Stir in the kale for the last 15 minutes.
4. **Step 4**: Drizzle with olive oil to serve.

## Nutrition per serving

Per serving, rounded. These are estimates, not a prescription.

| Per serving | Amount |
| --- | --- |
| Energy | 235 kcal |
| Protein | 11 g |
| Carbohydrate | 39 g |
| Fat | 4 g |

This recipe fits these eating styles by the numbers and the ingredients: Low carb, Mediterranean.

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Source: https://nomeriu.com/recipes/slow-cooker-butter-bean-and-squash-stew
Last updated: 2026-09-24