Sunshine Squash: Easy Slow Cooker Recipe | YIELD

YIELD Makes 6 to 8 servings

INGREDIENTS

1 butternut squash (about 2 pounds) peeled, seeded and diced 1 can (about 15 ounces) kernel corn, drained 1 can (14-1/2 ounces) tomatoes, undrained 1 medium onion, coarsely chopped 1 green bell pepper, seeded and cut into 1-inch pieces 1/2 cup chicken broth 1 canned green chili, coarsely chopped 1 clove garlic, minced 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon plus 1-1/2 teaspoons tomato paste

PREPARATION:

Slow Cooker Directions

1. Combine all ingredients except tomato paste in slow cooker. Cover and cook on LOW 6 hours or until squash is tender.
2. Remove about 1/4 cup cooking liquid and blend with tomato paste. Stir into slow cooker. Cook 30 minutes or until mixture is slightly thickened and heated through.

This recipe appears in: Vegetable Side Dish