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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Published by hmcclung

University of Wisconsin Alum. Badger for Life. Lover of social media and all things involving food. Coffee addict. If you don't like the truth don't ask my opinion. I'm just a Wisconsin girl exploring the state!

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