Do people still use slow cookers now that air fryers are taking over the world? I don’t have an air fryer but I love my slow cooker. It can come in very handy, especially at this time of year when you’re rushing around getting ready for the festivities.

With most slow cooker recipes I usually do a bit of initial prep (rather than chucking everything in the slow cooker and switching on). For this recipe I do a quick fry of the onions, garlic, chilli, tomato puree and spices as a kickstart to release some of the flavours.

You can make this recipe without a slow cooker of course. Use a saucepan instead and after point 4 in the method (see below) bring to a boil, then simmer gently for about 30 minutes or until the butternut squash is soft.

You can use any beans. I generally have some left over butter, kidney, haricot, cannellini or black beans in the fridge.

There are lots of ways to serve this dish. I like to add a range of accompaniments such as home made guacamole, sour cream or yoghourt, grated cheese, jalapenos, coleslaw, tortilla chips, salsa.

As I live on my own there’s enough here to freeze for another 3/4 meals.

The basic recipe is vegan.

Ingredients

• 1 butternut squash, peeled, deseeded and cut into chunks
• Mix of beans (eg butter beans, black beans and kidney beans)
• Tin of tomatoes
• 1 onion, chopped
• Clove of garlic, chopped
• 1 red chilli, chopped
• Tablespoon of tomato puree
• 2 teaspoons cumin
• 1 teaspoon coriander
• 2 teaspoons smoked paprika
• Chilli olive oil (or plain olive oil)
• Water from a boiled kettle to rinse out the tomato tin
• Salt and pepper
• Fresh coriander to garnish

Method

1. Heat the oil in a frying pan and gently fry the onion for a few minutes. Add the garlic and chilli.
2. Add the tomato puree and cook for a couple of minutes before adding the cumin, coriander, smoked paprika, tinned tomatoes.
3. Pour everything into the slow cooker along with the butternut squash chunks.
4. Rinse out the empty tomato tin with boiled water and add to the slow cooker along with the salt and pepper.
5. Stir well and set to high for 6 – 8 hours.
6. Serve with a sprinkling of fresh coriander.

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