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Crockpot Butternut Squash with Rigatoni Recipe


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     Crockpot Butternut Squash with Rigatoni

Category   Entrees - Maindishes
Sub Category   Vegetarian
Servings   8
Preptime   40 min - crockpot
  Rex Hill Pinot

1 butternut squash
1 acorn squash
1/2 red onion, cut into wedges and halved
1 red pepper, cleaned and chopped
8-10 crimini mushrooms, sliced thick
2 cans diced tomatoes
1 can tomato sauce
8 oz. jar of sun dried tomatoes, chopped
1/2 lb. fresh broccoli cut into bite-size pieces
1/2 lb. fresh cauliflower cut into bite-size pieces
1/4 cup fresh parsley
1/8 cup fresh summer savory
1/8 to 1/4 cup brown sugar according to preference
1 tablespoon chili powder
1/2 pound rigatoni noodles

Cut butternut squash in half horizontally. Pare off peeling, remove seeds, cut into cubes. Microwave whole acorn squash for 2 minutes. Cut into 6 pieces. Use tablespoon to carve out squash meat. Cut into smaller pieces.
Compine all ingredients except rigatoni in crockpot. Cook on low for 4 hours.
After four hours, add rigatoni noodles to boiling water. Cook 2 minutes. Drain. Open the crock pot and stir in the noodles. Cook for two more hours at low setting.
Serve with grated cheese of your choice for topping.
Serving Suggestions
This is a one-pot meal which would go well with cornbread.

Originally Submitted

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