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Sunshine Squash


Course : Squash
Serves: 6-8
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Ingredients:


2 pounds butternut squash peeled, seeded and diced

14 1/2 ounces tomatoes -- undrained

15 ounces corn -- drained

1 Medium onion -- coarsley chopped

1 Clove garlic -- minced well

1 medium green bell pepper -- seeded and cut into

1 medium canned green chili -- coarsely chopped

1/2 Cup chicken broth

1/2 Teaspoon salt

1/4 Teaspoon black pepper

4 1/2 Teaspoons tomato paste
 

Preparation / 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.

 

Nutritional Information:

885 Calories (kcal); 3g Total Fat; (2% calories from fat); 23g Protein; 223g Carbohydrate; 0mg Cholesterol; 1716mg Sodium

1 Kitchen's say:
  (4 3/4 Stars!)
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