Slow Cooker Butternut Squash Dal with Cauliflower Rice

Slow Cooker Butternut Squash Dal with Cauliflower Rice

  • Author: Brittany Dixon
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Yield: 4 servings 1x


This meal is packed with warm spices and healthy, hearty vegetables and since it just needs a few hours in the slow cooker — just set it and forget it until you’re ready to serve!



1 tablespoon olive oil
1 1/2 cups thinly sliced onion
2 cloves garlic, minced
1 tablespoon minced fresh ginger
1 teaspoon turmeric
1 teaspoon cumin
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
4 cups diced butternut squash (about 1 large squash)
8 ounces diced canned tomatoes (or 1 cup freshly diced tomato)
2 cups vegetable broth
1/4 cup chopped fresh cilantro
1 teaspoon garam masala
1 (12-ounce) package riced cauliflower


Heat olive oil in a large skillet over medium-high heat until hot. Add sliced onions and cook for 4-5 minutes or until onions begin to brown and char. Add garlic and ginger; cook for an additional minute.

Transfer onion mixture to a slow cooker. Top with turmeric, cumin, salt, and cayenne pepper. Stir in butternut squash and tomato. Add vegetable broth.

Cover and cook on HIGH for 3 hours. Stir in fresh cilantro and garam masala. Gently mash the butternut squash and stir mixture until in thickens a bit.

Heat riced cauliflower according to package instructions.

Serve butternut squash mixture over riced cauliflower with a few squeezes of fresh lime.