BUTTERNUT SQUASH WITH CORN AND TOMATOES

1 butternut squash (approx. 2 lb) peeled, seeded, diced
1 can (14.5-oz) tomatoes, including juice
1 can (15-oz) whole-kernel corn, drained
1 medium onion, coarsely chopped
1 garlic clove, minced
1 green bell pepper, seeded and cut into 1-inch pieces
1 canned green chili, coarsely chopped
1/2 cup chicken (or vegetable for vegetarians) broth
1/2 tsp salt
1/4 tsp black pepper
1 1/2 tbsp tomato paste

Combine everything except the tomato paste in a slow cooker or crockpot.  Place lid on cooker and cook on low for 6 hours or until the squash is tender.

Remove 1/4 cup of the cooking liquid and mix with the tomato paste; stir into the cooker.  Cook another half hour or so until the mixture is slightly thickened and heat through.

Yield: 6 to 8 servings