YIELD Makes 6 to 8 servings
|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|
|1/4||teaspoon black pepper|
|1||tablespoon plus 1-1/2 teaspoons tomato paste|
Slow Cooker Directions
- 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.
This recipe appears in: Vegetable Side Dish