Supper Squash Medley

>I just finished prepping my second crock-pot recipe for tomorrow! This one will only take 6 hours…probably because it is vegetarian but I plan on making a chicken breast to go along with it! The recipe called for green chiles but I am a little afraid of using fresh chiles so I used canned ones…don’t get me wrong, I love heat. Just not the kind that makes your eyes burn just from cutting up the pepper. So I thought the more milder canned kind would be better for now! Here is the recipe.

Combine the following ingredients in your crock-pot, cover, cook on LOW for 6 hours:

-2 butternut squash, peeled, seeded, and diced (I only had one butternut squash so I added two small acorn squash…hope this ends up working out!)
-1 can of undrained tomatoes (I always buy the no salt added type because it keeps the sodium down!)
– 1 can corn, drained
– 2 onions, chopped (I used small yellow, milder onions)
-2 green bell peppers, chopped
-2 teaspoons minced garlic (I put more than that in there because I love garlic!)
– 2 green chiles, chopped
-1 cup chicken broth
-1 teaspoon salt
-1/2 teaspoon black pepper
1 can tomato paste

after 6 hours…remove 1/2 cup of the cooking liquid and combine it with the tomato paste….add back into the crock-pot, stir well, and cook for another 30 minutes!

I am very excited! I hope my substitutions work out!

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