Dinner

Butternut Squash Sunshine is for Dinner.

Butternut Squash Sunshine takes 10 minutes to prepare.

Butternut Squash Sunshine takes several minutes to cook.

Butternut Squash Sunshine makes 6 servings.

The ingredients for Butternut Squash Sunshine are:

1 butternut squash (about 2 pounds) peeled, seeded and diced
1 can (14 1/2 oz) tomatoes, no salt added, undrained
1 can (about 15 oz) corn, no salt added, drained
1 medium onion, coursely chopped
1 clove garlic, minced
1 green bell pepper, seeded and cut into 1-inch pieces
1 can green chili's, coarsely chopped
1/2 cup chicken broth, low sodium
1/2 tsp salt
1/4 tsp black pepper
1T plus 1 1/2 tsp tomato paste

Here is how you make Butternut Squash Sunshine:

Combine all ingredients EXCEPT tomato paste in slow cooker. Cover and cook on LOW for 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.Makes 6-8 servings.NOTES: I buy my butternut squash already peeled, seeded and diced at Trader Joe's or any reliable health food store. It's so difficult to cut otherwise! This also saves TONS of time in preparation. I try to buy all my canned items no salt added, or low sodium, and I used brand names like Del Monte & Ortega to formulate nutritional information.Number of Servings: 6Recipe submitted by SparkPeople user SKINNYSOON13.

The nutritional information for Butternut Squash Sunshine is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 97.0

• Total Fat: 0.8 g
• Cholesterol: 0.4 mg
• Sodium: 293.0 mg
• Total Carbs: 20.7 g
• Dietary Fiber: 5.1 g
• Protein: 3.0 g