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slow cooker butternut squash ratatouille in red bowl with green napkin

Slow Cooker Butternut Squash Ratatouille

Course: Main Course, Soup
Cuisine: American
Keyword: buternut squash stew, slow cooker butternut squash ratatouille
Prep Time: 10 minutes
Cook Time: 7 hours
Total Time: 7 hours 10 minutes
Servings: 3
Calories: 180kcal
Author: Cindy Rainey
This slow cooker butternut squash ratatouille recipe is whole-food-plant-based.  It is oil-free and is made with butternut squash, zucchini and yellow squash, onions, canned tomatoes, a little lemon juice, cumin and rosemary.  Add in a bit of real maple syrup to balance out the acidic tomato taste. 
Print Recipe


  • 3 cups butternut squash peeled and cubed
  • 1/2 sweet yellow onion diced (one cup)
  • 1 zucchini sliced and cubed
  • 1 yellow squash sliced and cubed
  • 2 cups kale leaves strip from the tough stems and chop
  • 2 cloves garlic minced
  • 1/2 teaspoon ground cumin
  • 1.2 teaspoon salt
  • 2 Tablespoons lemon juice
  • 28 ounce diced tomatoes canned
  • 3 sprigs rosemary
  • 1/2 teaspoon maple syrup more to taste
  • 1/2 Tablespoon low sodium soy sauce
  • 2 Tablespoons capers drained and rinsed.


  • Cut/slice/dice all vegetables. Strip the kales leaves from the tough stem and chop.
  • Put all vegetables: butternut squash, zucchini, yellow squash, onion, kale, and garlic in a 3 1/2 quart slow cooker.
  • Sprinkle ground cumin, salt, and lemon juice on top.
  • Pour canned diced tomatoes over vegetables. 
  • Place three sprigs of fresh rosemary on top.
  • Cover and cook for 7 hours on low.
  • After cooking, remove the rosemary and discard. If a few rosemary leaves end up in the ratatouille, it will be fine.  No need to pick out every little leaf.  
  • Stir in the real maple syrup to balance out the acidic tomatoes. Start with 1/2 teaspoon. Add up to another 1/2 teaspoon to taste.
  • Stir in the low sodium soy sauce. 
  • As you are stirring the maple syrup, sodium sauce, and tomatoes into the vegetable mixture, you can break up the vegetables slightly.  
  • Drain and rinse 2 Tablespoons capers.  Add on top.


Calories: 180kcal | Carbohydrates: 41g | Protein: 7g | Fat: 1g | Sodium: 1139mg | Potassium: 1616mg | Fiber: 7g | Sugar: 16g | Vitamin A: 19915IU | Vitamin C: 137.5mg | Calcium: 251mg | Iron: 5.1mg