Slow-Cooked Butternut Squash and Lentil Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A hearty, vegetable-packed stew with tender squash and earthy lentils, simmered to perfection in the slow cooker for minimal effort. This american-inspired slow cooker ready in about 380 minutes pairs dried brown lentils, diced yellow onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 calories and feeds 6, 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

• 1.5 cups dried brown lentils
• 2 medium, peeled and cubed butternut squash
• 1, diced yellow onion
• 3 cloves, minced garlic
• 4 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Place 1.5 cups dried brown lentils, 2 medium peeled and cubed butternut squash, 1 diced yellow onion, and 3 minced garlic cloves in slow cooker. Pour in 4 cups vegetable broth, add 1 tsp dried thyme, and season with 1 tsp salt and 1/2 tsp black pepper. Stir to combine.
2. Step 2: Cover and cook on low for 6-7 hours until squash is very tender and lentils are fully cooked.
3. Step 3: Use an immersion blender to partially puree the stew until creamy but still retaining some vegetable chunks, or transfer 1 cup to a blender and return to pot. Adjust seasoning if needed.