Butternut Squash and Tomatoes for Crock Pot

READY IN: 9hrs
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1 -3
    teaspoon olive oil
  • 1
    large leek, white and light green part, chopped (about 3 cups)
  • 1
    medium butternut squash, split, scraped, peeled and chopped into 1/2 inch pieces (about 6 cups)
  • 1
    teaspoon salt (to taste)
  • 12
    teaspoon pepper (to taste)
  • 2
    teaspoons herbes de provence
  • 1
    (15 ounce) can navy beans, drained and rinsed (great white)
  • 1
    (10 ounce) can Rotel Tomatoes (14 ounce okay)
  • 2
    cups lowfat mozzarella cheese, shredded
  • 4
    slices bacon, cooked until crisp and crumbled (optional, a vegetarian substitute can be used)
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DIRECTIONS

  • Heat oil in non-stick skillet. Add chopped leek and saute for about 5 minutes, or until soft. Mix with butternut squash chunks and add to crockpot. (Tip - half squash with sharp knife, scrape clean with spoon, and heat in 350 degree Fahrenheit oven on baking sheet sprayed with non-stick cooking spray, cut side down, for 15 minutes. Let cool, then peel and cut into chunks).
  • Add salt and pepper (to taste) and 2 teaspoons herbes de provence.
  • Top with beans and tomatoes, in that order. Cover and cook on low for 8-9 hours. Can be kept warm for up to 2 hours.
  • Serve topped with mozzarella cheese and sprinkled with crumbled bacon, if desired.
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