Slow Cooker Butternut Squash and Lentil Stew

Why You’ll Love This Recipe

This is the kind of cozy stew that makes you feel good from the inside out. It’s hearty and nourishing but still light, thanks to the combination of fiber-rich lentils, tender squash, and aromatic spices. The best part? The slow cooker does most of the work!

The flavor profile is a little unexpected (in the best way): coconut milk and tomatoes create a creamy-tangy base, while cinnamon, cumin, and curry powder add warmth. The dried apricots subtly enhance the sweetness of the squash without overpowering, and the gremolata—a mix of chopped cashews, apricots, and fresh cilantro—provides the perfect contrast in texture and brightness.

And if you’re like me and love a little heat? A drizzle of chile crisp or sriracha at the end is chef’s kiss.

Ingredients You’ll Need

For the Stew

• Extra Virgin Olive Oil – Use a bit of olive oil or coconut oil for sautéing the aromatics.
• Chopped onion – Adds depth and sweetness.
• Garlic & fresh ginger – Essential aromatics for flavor.
• Sea salt and black pepper – To season.
• Ground cumin, curry powder & red pepper flakes – Warm, earthy, and subtly spicy.
• Butternut or honeynut squash – Sweet, nutty, and creamy when cooked. Use pre-cut butternut squash if pressed for time. 
• Green lentils – Hold their shape and provide protein and fiber.
• Canned Coconut milk – Adds creaminess and a hint of sweetness.
• Canned Diced tomatoes – Provide a touch of acidity for balance.
• Dried Turkish apricots – A secret ingredient that enhances the overall flavor.
• Cinnamon stick & bay leaf – Infuse the stew with warmth.
• Low sodium vegetable broth – The base of the stew. Chicken broth also works here!
• Baby spinach – Wilts into the stew for a boost of greens.
• Fresh lime juice – Brightens everything at the end.

For the Apricot Cashew Gremolata

• Dried Turkish apricots – Adds chewy sweetness.
• Roasted cashews – Provide crunch.
• Fresh cilantro – Brightens the topping.

For Serving

• Plain yogurt (regular or dairy-free) – Adds creaminess.
• Chile crisp, sriracha, or hot sauce – Optional, but highly recommended!

How to Make This Butternut Squash and Lentil Stew Recipe

Step 1: Prep the Aromatics. Heat a medium skillet oven over medium-high heat. Add the oil and onion, season with salt and pepper, and cook until softened, about 3 minutes. Stir in the garlic, ginger, cumin, curry powder, and red pepper flakes, and cook for 1 minute until fragrant. (Shortcut: You can microwave this mixture in a heatproof bowl, stirring occasionally, for 4-5 minutes instead of using the stovetop.)

Step 2: Assemble the Slow Cooker. Scrape the onion mixture into the slow cooker. Add the squash, lentils, coconut milk, drained tomatoes, chopped apricots, cinnamon stick, bay leaf, and broth. Season with salt and pepper. Cover and cook on low for 7-8 hours or high for 3-5 hours, until the lentils are tender.

Step 3: Finish the Stew. Stir in the spinach, cover, and cook on high until wilted, about 5 minutes. Stir in the lime juice and adjust the seasoning with more salt if needed.

Step 4: Make the Gremolata. In a small bowl, combine the chopped apricots, cashews, and cilantro. Season with salt and pepper and toss to combine.

Step 5: Serve. Ladle the hearty stew into bowls and top with yogurt and a sprinkle of gremolata. Drizzle with hot sauce or chile crisp, if you like.

Stovetop Instructions

If you don’t have a slow cooker or prefer to make this butternut squash and lentil stew on the stovetop, follow these simple modifications.

• Step 1: Sauté the Aromatics. Heat a large pot or Dutch oven over medium heat and add a bit of olive oil. Once hot, add the chopped onion, season with sea salt and black pepper to taste, and cook, stirring occasionally, until softened, about 3 minutes. Stir in the garlic, ginger, cumin, curry powder, and red pepper flakes, and cook for 1 minute until fragrant.
• Step 2: Simmer the Stew. Add the butternut squash, lentils, drained tomatoes, chopped apricots, cinnamon stick, bay leaf, and vegetable broth to the pot. Stir in the coconut milk, then bring to a gentle boil. Reduce the heat to low, cover, and simmer for 30-35 minutes, stirring occasionally, until the lentils are tender and the squash is soft.
• Step 3: Finish the Stew. Stir in the baby spinach and cook for another 2-3 minutes until wilted. Remove the cinnamon stick and bay leaf. Stir in the lime juice and season with additional salt if needed.
• Step 4: Make the Gremolata & Serve. While the stew simmers, prepare the gremolata by mixing the chopped apricots, cashews, and cilantro in a small bowl.

Recipe Tips

• Use Turkish apricots! They’re naturally sweet and slightly smoky, making them perfect for this stew. Regular dried apricots will work, but they’ll have a sharper sweetness.
• Prepping ahead? Chop the squash and cook the aromatics the night before so you can toss everything in the slow cooker in the morning.
• Slow cooker variability: Cooking times can vary, so check for doneness early—when the lentils are tender, it’s ready.
• Want to freeze it? This stew freezes beautifully! Store in an airtight container for up to 3 months.
• ​​For more slow cooker inspiration, check out my book, Fresh Flavors for the Slow Cooker!

Serving Suggestions

• Pair this stew with warm naan or crusty gluten-free bread to soak up all the flavors.
• Serve over a scoop of steamed basmati rice or quinoa for an extra hearty meal.
• Drizzle with coconut cream for an even silkier texture.

Storage & Make Ahead Tips

• Store in an airtight container for up to 5 days.
• To freeze: Let the stew cool completely, then freeze for up to 3 months. Thaw it overnight in the fridge before reheating.
• Reheat: Warm on the stovetop over medium heat, adding a splash of broth or water if needed.
• Do Ahead: The aromatics can be cooked 1 day ahead. Let cool, then cover and refrigerate.