This meal was a throw everything in the slow cooker and hope for the best meal that actually turned out good enough to share. So I am.
I’ve made a cassoulet for the blog before but it wasn’t a traditional cassoulet because it didn’t have any meat. Well, this one isn’t traditional either because it doesn’t have beans OR meat but it was delicious and hearty and simple.
Last Friday, I went to the Cubs parade and didn’t get a chance to do all my normal Friday stuff which includes going to the grocery store. I knew I needed something simple for dinner and I knew I didn’t have a ton of stuff other than some pantry items and an acorn squash. So I did the two things I do best when it comes to on the fly meals: Roast stuff and throw stuff in my crockpot.
This took about 10 minutes to prep (not including the roasting time because you can do everything else while the squash roasts) and then cooked for about 7 hours. I like that it’s versatile and you can add stuff if necessary. Crumble up some ground beef if you want to make it heartier, add in beans if you do beans, serve it over zoodles or brown rice pasta like did, or just eat it the way it is. It will still be delicious.
One more tip. Try to get freshy parsley instead of dry. Fresh herbs added to a slow cooker meal right at the end really make this dish. Also, is there anything more comforting on a brisk fall day than squash roasting in the oven and stuff simmering in a slow cooker? I don’t think so.
Slow Cooker Fall Vegetable Cassoulet
- 1 cup onions
- 1.5 cups carrots, sliced into rounds
- 1.5 cups parsnips, sliced into rounds
- 1 acorn squash, peeled as best you can and cubed
- 2 cans (14 oz) diced tomatoes
- 3 cloves galic, minced
- 1 tsp dried thyme
- 1/2 tsp basil
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 to 1/2 tsp red pepper flakes
- 2 dried bay leaves
- 3/4 cup water
- 2 tbsp fresh parsley
- optional: gluten-free pasta or vegetable noodles to serve with the cassoulet
- Roast the squash: Preheat your oven to 400, line a baking sheet with parchment paper or a Silpat, and prep your squash. Peel it as best you can (there will still be some skin on it, that’s fine), scoop out the seeds, and cut into cubes. Toss it with a little olive oil, garlic powder, and salt and then evenly lay it on the baking sheet. Roast for about 20 to 30 minutes or until golden brown.
- While the squash is roasting: Heat a little olive oil in a large sautepan over medium heat. Saute the onions for a few minutes and then add the carrots and parsnips. Cook until they start to brown on the edges. Add the vegetables to your slow cooker.
- Add the canned tomatoes (WITHOUT draining them) and the seasonings. Once the squash is done at that to the slow cooker and gently stir everything together. Cover and cook on low for 6 to 8 hours.
- Once the cassoulet is done taste and adjust salt if needed and stir in half the fresh parsley. Serve over pasta or vegetable noodles and add a little more fresh parsley to each serving. Enjoy!