Sunshine Squash Recipe

Sunshine Squash Recipe

1 (2-lb.) peeled, seeded & cubed squash (butternut)
1 (15-oz.) can of drained corn
1 (14.5 oz.) can of undrained tomatoes
1 tbsp. + 1.5 tsps. of tomato paste
1/4 tsp. of pepper (black)
1 med. onion, chopped coarse
1 garlic clove, minced
1 pc. bell pepper (green), seeded & sliced in 1-inch pcs.
1 can of green chiles, chopped coarse
1/2 c. of chicken stock
1/2 tsp. of salt

Mix together all the ingredients aside from the paste (tomato) inside your crockpot. Cook covered at low settings for 6 hrs. or just until the squash gets tender. Take around 1/4 c. of the liquids from cooking then blend it with the paste.

Then, add this onto your crockpot. Cook for an additional 30 mins. or just until the mixture gets thick and it is all heated thoroughly.

Makes 6 to 8 servings