Celebrate the flavors of autumn with this cozy, oil-free slow cooker fall harvest ratatouille.
Why you’ll love this recipe
- It’s seasonal: Sweet potatoes and butternut squash are at their best in the fall and early winter. Adding the deep, earthy flavors of mushrooms, cooked tomatoes, and savory spices transforms them into a satisfying stew.
- It’s easy: Simply chop some veggies, cook them quickly in a skillet to bring out their flavor, then let the slow cooker work its magic.
- It’s super-healthy: This dish is packed with superfoods. And, unlike most ratatouille recipes, this recipe is oil-free so you can enjoy it without the guilt.
Ingredients
- Mushrooms: Mushrooms are amazingly good for you, delivering a range of health benefits like inhibiting cell damage and maintaining a healthy immune system. To minimize prep time, use pre-sliced button mushrooms.
- Red onion: I typically opt for red onions over white because red onions are higher in quercetin, which has antioxidant and anti-inflammatory benefits. If you only have white onions on hand, by all means use them as a substitute.
- Garlic: Garlic creates depth of flavor and helps support healthy blood pressure and the immune system.
- Sweet potato: Sweet potatoes have a well-deserved reputation as superfoods. They are particularly high in fiber and antioxidants, and the orange ones are a great source of beta carotene. I used orange sweet potatoes in this recipe because their warm color brings to mind the changing leaves of autumn. However, feel free to substitute purple sweet potatoes, which are also incredibly healthy.
- Butternut squash: Butternut squash is a fantastic source of beta carotene, which helps your vision and immune system. It is also high in fiber, supporting good gut health and helping you feel full longer. Look for pre-diced frozen butternut squash in your grocery’s freezer if you’re like me and pray for your fingers when cutting through the tough skin of raw butternut squash.
- Low-sodium vegetable broth: Just a splash of broth helps cook the mushrooms, onions, and garlic before adding them to the slow cooker. You’ll add the rest of the broth to the slow cooker to help create a stew-like consistency. Feel free to substitute sodium-free broth or water, but you’ll likely need to adjust the spice balance to make up for the absence of salt.
- Canned chickpeas: Also called garbanzo beans. Drain and rinse them before using, to avoid foamy, watered-down stew (nobody wants that!).
- Canned diced tomatoes: Diced tomatoes help give this dish a homey, stew-like feel. Tomatoes are a great source of antioxidants, including lycopene, which is linked to heart health and helps prevent cell damage. Don’t drain their juices—you’ll dump the contents of the whole can, juice and all, into the slow cooker.
- Tomato paste: Tomato paste is a flavor powerhouse that makes dishes incredibly savory and complex. Most stores carry tomato paste in tubes—I prefer these over cans because they keep forever in the fridge and are perfect if you only need a little bit at a time.
- Bay leaves: My initial experience cooking with bay leaves was underwhelming. Why? Likely because the bay leaves I used had been sitting in my pantry for about 8 years. Once I ditched the old leaves and tried fresh ones, I learned to appreciate their fragrance and the subtle depth of flavor they add to soups and stews. If you’re new to using bay leaves, make sure to remove them from the stew before serving (they stay sharp and rigid throughout the cooking process).
- Dried sage: More than any other herb, sage immediately conjures images of fall. It has a wonderful aroma and earthy flavor that pairs especially well with root vegetables, like sweet potatoes. I used dried sage because fresh sage is not always easy to find at stores. If you’d prefer to use fresh sage, use ½ tablespoon of fresh sage as a substitute for dried.
- Dried thyme: Another star seasoning that goes hand-in-hand with fall. Thyme brings an earthy savoriness, with the added bonus of vitamins A and C. One sprig of fresh thyme can substitute for the dried thyme.
- Freshly cracked black pepper: For flavor; to taste.
- Fresh spinach: Stirred in at the end, spinach adds color and extra nutrients. If you have dark leafy greens on hand, feel free to use those instead. Just be mindful that some tougher greens (e.g., kale) may take longer to soften, and arugula will add a distinctive bitterness that some may find off-putting.
- Balsamic vinegar: Adding a splash before serving gives this dish a touch of acidity and sweetness.
See recipe card for quantities.
Instructions
- Step 1: In a large nonstick skillet over medium heat, warm 2 tablespoons of low-sodium vegetable broth. Add the mushrooms and cook for about 4 to 6 minutes, or until mushrooms start to brown and most of their liquid has cooked off (it’s okay if some liquid remains in the skillet).
- Step 2: Add the onions and cook for about 6 to 8 minutes, or until the onions are softened. Add additional broth at any point if needed to prevent sticking.
- Step 3: Add the garlic and cook for 30 seconds to 1 minute, until fragrant.
- Step 4: Transfer the mushroom, onion, and garlic mixture to the slow cooker.
- Step 5: Add to the slow cooker the sweet potato, butternut squash, the rest of the vegetable broth, chickpeas, diced tomatoes and their juices, tomato paste, bay leaves, dried sage, dried thyme, and freshly cracked black pepper, to taste.
- Step 6: Stir well. Cover the slow cooker and set the dial to cook on Low for 6 hours.
- Step 7: After 6 hours (or 15 minutes before you are ready to serve, if you are cooking it longer), lift the lid of the slow cooker and stir in the spinach. Remove the bay leaves. Add ½ teaspoon balsamic vinegar and stir well. Taste and add an additional ½ teaspoon balsamic vinegar and/or black pepper, if desired.
- Step 8: Spoon the slow cooker fall harvest ratatouille into serving bowls. Serve hot. Enjoy as-is or with a slice of crusty bread to mop up the sauce.
Substitutions
- Acorn squash or an additional sweet potato may be substituted for the butternut squash.
- White onion may be substituted for the red onion.
- Other dark leafy greens may be substituted for spinach.
- Fresh sage and/or thyme may be substituted for the dried herbs.
Equipment
- Potato peeler
- Cutting board
- Chef’s knife
- Can opener
- Large nonstick skillet
- Silicone spatula or spoon
- Measuring cups and spoons
- Slow cooker
- Large spoon
Storage
Leftovers will keep well in the fridge for 3 to 4 days. Reheat before serving.
FAQ
What is ratatouille?
Ratatouille is a vegetable stew made with summer vegetables. This variation takes inspiration from traditional ratatouille but uses fall produce and spices for a cozy, deeply nourishing stew.
What’s the point of cooking the mushrooms, onions, and garlic before putting them in the slow cooker?
Cooking the mushrooms, onions, and garlic in broth softens them and increases the intensity of their flavor. It also helps reduce the bitterness of the onion. By taking just a few minutes to cook them before adding them to the slow cooker, you’ll be rewarded with a richer, more complex flavor.
Can I open the lid while the slow cooker is cooking?
It’s tempting, but try to avoid doing so. Opening the lid to check on things allows heat to escape and can add 30 minutes (or more!) to your cooking time. Do your best to try to wait until about 6 hours have passed before lifting the lid.
Can I leave the ratatouille in the slow cooker for longer than 6 hours?
Yes! Slow cookers are designed to cook meals at low heat over time. If you won’t be back home or ready to eat for more than 6 hours, feel free to leave it in the slow cooker 1 or 2 hours longer (I recommend no longer than 8 hours total cook time). The veggies will be softer but will still be delicious.
Related
Looking for other slow cooker recipes? Try Slow Cooker Ratatouille with White Beans.
For other soups and stews, check out any of these:
Slow Cooker Fall Harvest Ratatouille
Celebrate the flavors of autumn with this cozy, oil-free slow cooker fall harvest ratatouille.
Equipment
- potato peeler
- cutting board
- chef's knife
- can opener
- large nonstick skillet
- silicone spatula or spoon
- measuring cups and spoons
- slow cooker
- large spoon
Ingredients
- 8 ounces mushrooms sliced
- ¼ cup red onion diced
- 4 garlic cloves minced
- 1 medium sweet potato peeled and chopped into large dice (about 2½ cups)
- 2 cups butternut squash peeled and chopped into large dice (frozen pre-cut butternut squash is a big timesaver, if available)
- 1 cup low-sodium vegetable broth
- 1 15.5-ounce can chickpeas drained and rinsed
- 1 14.5-ounce can diced tomatoes with their juices
- 2 tablespoons tomato paste
- 2 bay leaves
- ½ teaspoon dried sage
- ½ teaspoon dried thyme
- freshly cracked black pepper to taste
- 2 cups fresh spinach (or other dark leafy greens) packed and roughly chopped
- ½ to 1 teaspoon balsamic vinegar
Instructions
- In a large nonstick skillet over medium heat, warm 2 tablespoons of the low-sodium vegetable broth.
- Add the mushrooms and cook for about 4 to 6 minutes, or until mushrooms start to brown.
- Add the onions to the skillet and cook for about 6 to 8 minutes, or until softened.
- Add the garlic to the skillet and cook for 30 seconds to 1 minute, until fragrant.
- Transfer the mushrooms, onions, and garlic to the slow cooker.
- Add to the slow cooker the sweet potato, butternut squash, the rest of the vegetable broth, chickpeas, diced tomatoes, tomato paste, bay leaves, dried sage, dried thyme, and freshly cracked black pepper, to taste. Stir well.
- Cover the slow cooker and cook on Low for 6 hours. Feel free to cook it for up to 8 hours.
- About 15 minutes before you are ready to serve, lift the lid of the slow cooker and stir in the spinach.
- Remove the bay leaves. Add ½ teaspoon balsamic vinegar. Taste and add an additional ½ teaspoon balsamic vinegar and/or additional black pepper, if desired. Serve hot. Enjoy!
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