Sunshine Squash

Ingredients:
• 1 butternut squash, about 2 pounds, peeled, seeded and diced
• 1 can(14-1/2-ounce) tomatoes, un-drained
• 1 can(about 15-ounces) corn, drained
• 1 medium onion, coarsely 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

Directions:
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.