1
small butternut squash (about 2 pounds), peeled, seeded and cut into 1 1/2-inch pieces (3 cups)
1
medium onion, cut in half and sliced
1
can (16 ounces) baked beans, undrained
1
can (14.5 ounces) diced tomatoes with Italian seasonings, undrained
2
tablespoons chopped fresh parsley
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Steps
1
Spray 3- to 4-quart slow cooker with cooking spray. Mix all ingredients except parsley in cooker.
2
Cover and cook on Low heat setting 7 to 8 hours.
3
Place turkey on cutting board. Remove meat from bones; discard bones. Return turkey to cooker. Just before serving, sprinkle with parsley.
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Cut winter squash, such as the butternut in this recipe, with a sharp knife, then remove the seeds with a spoon. Peel away the tough skin with a vegetable peeler or paring knife.
Butternut squash, rich in color, is an excellent source of vitamin A.
A tossed green salad dressed with a splash of balsamic vinaigrette and crusty French rolls complete this slow-cooked meal. Low-fat frozen yogurt adds a cool, tangy ending.
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