With the unseasonably warm start to October this year, stew might have been the furthest thing from your mind. But fall temps have finally arrived! And that means cozy set-it-and-forget-it meals that fill your home with the scent of autumn all day long.

This slow cooker recipe feels extra fitting for the season because it uses local butternut squash, harvest grain, and lots of fragrant seasonings! It’s plant-based, gluten-free, and delicious.

The Recipe

Serves: 6

Total time: 4 hours & 20 minutes

WHAT YOU’LL NEED

• 3 tablespoons olive oil
• 1 large 4 Corners Farm yellow onion, diced
• 1 large Fresh Roots Farm garlic clove, minced
• 2 pounds Pierson Farm butternut squash, peeled and cubed
• 1 medium Crossroad Farm carrot, peeled and diced
• 1 quart vegetable broth
• 1 – 15-oz can fire-roasted diced tomatoes
• 1/3 cup uncooked quinoa
• 1 tablespoon sriracha
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• 1 ½ teaspoons sea salt
• ½ teaspoon ground black pepper

INSTRUCTIONS

1. Heat oil in skillet over medium-high heat. Then add onions and garlic. Sauté for 3-5 minutes until onions soften.
2. Transfer onion mixture to slow cooker.
3. Add remaining ingredients. Stir to combine.
4. Cover and cook for 4 hours on high or until the butternut squash is tender and cooked through.
5. Adjust seasonings to taste and serve.

Serve with a loaf of your favorite crusty bread for a satisfying meal. And don’t forget to pick up a sweet treat from our Woodstock bakery for dessert!