Slow Cooker Herb-Roasted Butternut Squash and Lentil Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

A hearty, one-pot stew with caramelized squash and earthy lentils, perfect for chilly evenings. This comfort food-inspired slow cooker (vegetarian) ready in about 375 minutes pairs butternut squash, brown lentils, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 large, peeled and cubed butternut squash
• 1 cup, rinsed brown lentils
• 4 cups chicken broth
• 2 medium, sliced carrots
• 1 medium, diced onion
• 3 cloves, minced garlic
• 1 tsp dried thyme
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium diced onion and cook for 3-4 minutes until translucent, stirring occasionally.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until aromatic, then transfer to slow cooker.
3. Step 3: Add 1 large peeled and cubed butternut squash, 2 medium sliced carrots, 1 cup rinsed brown lentils, 4 cups chicken broth, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper to the slow cooker.
4. Step 4: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours until squash is tender and lentils are creamy.