Crockpot recipes |
Sunshine Squash |
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| 1 butternut squash - (abt 2 lbs) -- peeled, seeded, and diced 1 can tomatoes - (14 1/2 oz) -- undrained 1 can corn - (15 oz) -- drained 1 medium onion -- coarsley chopped 1 garlic clove -- minced well 1 green bell pepper -- seeded, and cut into 1" pieces 1 canned green chili -- coarsely chopped 1/2 cup chicken broth 1/2 teaspoon salt 1/4 teaspoon freshly-ground black pepper 1 tablespoon tomato paste -- plus 1 1/2 teaspoons tomato paste |
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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 slow-cooker. Cook 30 minutes or until mixture is slightly thickened and heated through. |
