Crockpot Sunshine Squash

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Crockpot Sunshine Squash

 

1 2 1/2 to 3 lb. butternut squash, peeled, seeded, diced

1 14 1/2 oz. can tomatoes, undrained

1 15 oz. can corn, drained

1 medium onion, coarsley chopped

1 garlic clove, minced well

1 green bell pepper, seeded, cut into 1 " pieces

1 canned green chili, coarsely chopped

1/2 cup vegetable broth

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 tablespoon tomato paste, plus

1 1/2 teaspoons tomato paste

 

Combine all ingredients except tomato paste in slow-cooker.

Cover and cook on LOW 6 hours or until squash is tender.

Remove about 1/4 cup cooking liquid and blend with tomato paste.

Stir into Crockpot. Cook 30 minutes or until mixture is slightly thickened and

heated through.

Makes 6 to 8 servings.