Sunshine Squash
By: Kitch-N-Chik
Published: Saturday, February 13, 2010 - 11:32pm

Ingredients




1 butternut squash - (abt 2 lbs) peeled, seeded,
and diced
1 can tomatoes - (14 ½ oz) undrained
1 can corn - (15 oz) drained
1 medium onion coarsley chopped
1 garlic clove minced well
1 green bell pepper seeded, and
cut into 1" pieces
1 canned green chili coarsely chopped
1 cup chicken broth
1 teaspoon salt
1 teaspoon freshly-ground black pepper
1 tablespoon tomato paste plus
1 teaspoon tomato paste

Preparation

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. 3 This recipe yields 6 to 8 servings.