1/2 cup cubed uncooked butternut squash
1/2 cup frozen or fresh green beans
1/4 cup diced potato
1 Tbsp pinto beans
1 cup water or vegetable broth
Salt and pepper to taste
Directions:
Place all ingredients in a 1 quart crockpot for 4-6 hours, or until the vegetables are tender.
** To make this a complete meal, serve with 1 ounce of protein (pan seared tofu), 3/4 cup vegetables (a zucchini and tomato sautee), and a grain (a slice of polenta).
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