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Slow Cooker Squash Medley




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Peak of the Market (Winnipeg)



List of Ingredients




Metric Ingredient Imperial
2 butternut squash, peeled, seeded & diced 2
1 can tomatoes, undrained (28 oz / 796 ml) 1 can
250 ml corn kernels (if using canned, drain first) 1 cup
2 onions, chopped 2
10 ml garlic, minced 2 tsp
2 green chilies, chopped 2
2 green peppers, chopped 2
250 ml Imagine GF chicken or begetable broth 1 cup
5 ml salt 1 tsp
2 ml black pepper 1/2 tsp
1 can gf tomato paste (6 oz / 175 ml) 1 cup


Recipe



In a slow cooker; combine squash, tomatoes with juice, corn, onions, garlic, chilies, bell peppers, broth, salt and pepper. Cover and cook on low for 6 hours.

Remove 1/2 cup (125 ml) cooking liquid and blend with tomato paste. Add back to slow cooker and stir well. Cook 30 minutes longer or until heated through.

Serves 8