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
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