Slow-Cooked Butternut Squash and Apple Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

A naturally sweet and savory stew with tender squash, tart apples, and warm spices, simmered to perfection in a slow cooker. This american-inspired slow cooker (vegetarian) ready in about 390 minutes pairs peeled and cubed butternut squash, peeled and diced honey crisp apples, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups, peeled and cubed butternut squash
• 1.5 cups, peeled and diced honey crisp apples
• 1 cup, diced yellow onion
• 3 cloves, minced garlic
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1/2 tsp ground cinnamon
• 1/4 cup dried cranberries
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Place 2 cups peeled and cubed butternut squash, 1.5 cups peeled and diced honey crisp apples, 1 cup diced yellow onion, and 3 minced garlic cloves in a slow cooker, then pour in 4 cups vegetable broth, add 1 tsp dried thyme, 1/2 tsp ground cinnamon, and 1/4 cup dried cranberries.
2. Step 2: Season with 1/4 tsp salt and 1/4 tsp black pepper, then set slow cooker to low and cook for 6 hours until squash is very tender.
3. Step 3: Remove lid, use an immersion blender to puree until smooth, or transfer in batches to a blender and blend until creamy.