Butternut Squash and Tomatoes for Crock Pot

Ingredients

• 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)
• 1/2 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)

Directions

1. 1

   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).

2. 2

   Add salt and pepper (to taste) and 2 teaspoons herbes de provence.

3. 3

   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.

4. 4

   Serve topped with mozzarella cheese and sprinkled with crumbled bacon, if desired.