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
You Might Also Like
Wild Rice Mushroom Stuffing

Learn how to make stuffing that will literally tempt the soul because it tastes so moist and delicious.

Mediterranean Red Potatoes

Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.

search recipes
Don't Miss