Ingredients:
- 1 butternut squash, about 2 pounds, peeled, seeded and diced
- 1 can (14-1/2-ounce) diced tomatoes, undrained
- 1 can (12 to 15-ounces) corn, drained, or 1 1/2 cups corn kernels
- 1/2 cup chopped onion
- 1 clove garlic, finely minced
- 1 sweet green bell pepper, cut in 1/2 inch pieces
- 1/2 cup chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon plus 2 teaspoons tomato paste
Preparation:
Combine all ingredients except tomato paste in slow-cooker. Cover and cook on LOW for 5 to 6 hours, until squash is tender. Remove 1/2 cup of the cooking liquid; blend with tomato paste. Stir tomato paste mixture into slow cooker. Cook 30 minutes longer or until mixture is slightly thickened and heated through. Serves 6.
More Winter Squash Recipes
Baked Hubbard Squash
Acorn Squash Rings
Acorn Squash with Apples and Honey
Butternut Squash Pie
Slow Cooker Acorn Squash Recipe
Acorn Squash with Apple Beef Stuffing
Ham Skillet with Acorn Squash
Butternut Squash with Raisins
Butternut Squash and Apple Casserole
Butternut Squash Crockpot
Winter Squash Recipes
Side Dish Casseroles
Vegetable Dishes
Crockpot Vegetable
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
