Add oil to a sauce pan or the base of your slow cooker and sauté onion and garlic for 3-5 minutes. Add spices and cook for an additional minute.

Combine sautéed veggies, butternut squash chunks, veggie broth, tomatoes, coconut milk, lentils, tomato paste and apple cider vinegar in your slow cooker. Cook on high for 3 hours or low for 6 hours.

Add in spinach, stir and let stew sit for a couple minutes to allow the greens to wilt.

Portion stew into bowls, top with fresh cilantro and green onions before serving. Serve over brown rice or quinoa if desired.

Add oil to a large stockpot. Once hot, add onion and garlic and sauté for 3-5 minutes. Add spices and cook for an additional minute.

Add butternut squash chunks, veggie broth, tomatoes, coconut milk, lentils, tomato paste and apple cider vinegar to the pot.

Bring to a boil, then reduce heat to medium and simmer uncovered for about 30-35 minutes until butternut squash is fork-tender.

Add in spinach, stir and let stew sit for a couple minutes to allow the greens to wilt.

Portion stew into bowls, top with fresh cilantro and green onions before serving. Serve over brown rice or quinoa if desired.

Add oil to the base of your Instant Pot and sauté onion and garlic for 3-5 minutes. Add spices and cook for an additional minute before adding vegetable broth.

Add butternut squash chunks, tomatoes, coconut milk, lentils, tomato paste and apple cider vinegar. Lock the lid and pressure cook for 8 minutes.

Once cooking is complete, allow pressure to reduce naturally for 5 minutes, then release remaining steam. Carefully open the pot.

Add in spinach, stir and let stew sit for a couple minutes to allow the greens to wilt.

Portion stew into bowls, top with fresh cilantro and green onions before serving. Serve over brown rice or quinoa if desired.