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.
You Might Also Like
If you're looking for a vegetable side dish, try this recipe for Wood Chick's BBQ spicy grilled corn from BBQ Pitmasters.
Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.