This recipe is a perfect one in winter nights, keeps you warm and pleases everyone.


2 tsp. vegetable oil

1 medium onion

2 clove garlic

1 tsp. chili powder


1 package peeled butternut squash chunks

1 can lower-sodium black beans

2 c. dried lentils

5 c. lower-sodium chicken or vegetable broth

1 jar salsa Verde

1 can chopped green chilies

Shredded Cheddar cheese

Lime wedges


In 12-inch skillet, heat 2 teaspoon vegetable oil on medium. Add onion, garlic, chili powder, and 1/4 teaspoon salt. Cook 1 to 3 minutes or until slightly softened, stirring frequently. Transfer to 6- to 7-quart slow cooker bowl.

To slow cooker bowl, add butternut squash, black beans, lentils, broth, salsa Verde, and chopped green chilies.

Cover and cook 6 hours on high or 9 to 10 hours on low, or until lentils are tender.

Serve with shredded Cheddar cheese and lime wedges, if desired.