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Crockpot Butternut Squash

User Rating 4 Star Rating (1 Review)


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  • 1 butternut squash, about 2 pounds, peeled, seeded and diced
  • 1 can (14-1/2-ounce) diced tomatoes, undrained
  • 1 can (12 to 15-ounces) corn, drained, or 1 1/2 cups corn kernels
  • 1/2 cup chopped onion
  • 1 clove garlic, finely minced
  • 1 sweet green bell pepper, cut in 1/2 inch pieces
  • 1/2 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon plus 2 teaspoons tomato paste


Combine all ingredients except tomato paste in slow-cooker. Cover and cook on LOW for 5 to 6 hours, until squash is tender. Remove 1/2 cup of the cooking liquid; blend with tomato paste. Stir tomato paste mixture into slow cooker. Cook 30 minutes longer or until mixture is slightly thickened and heated through. Serves 6.

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User Reviews

Reviews for this section have been closed.

 4 out of 5
, Member jjbraun50

I prepared all ingredients, substituting broccoli florets for the green pepper, the night before. Had my wife put all in slow cooker before she left for work since she goes in later than I do. It was wonderfully cooked at 6 pm. It does have an unusual flavor with the squash and corn together. It didn't need to be thickened with the tomato paste, either. I think a pound of cooked, ground pork sausage would make it even better.

4 out of 4 people found this helpful.

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