Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1 butternut squash, about 2 pounds, peeled, seeded and diced
1 can(14-1/2-ounce) tomatoes, undrained
1 can(about 15-ounces) corn, drained
1 medium onion, coarsley chopped
1 clove garlic, minced well
1 green bell pepper, seeded and cut into 1-" pieces
1 canned green chili, coarsely chopped
1/2 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon plus 1-1/2- teaspoons tomato paste
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.
Serves 6- 8.

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