Slow cooked butternut squash and beans topped with cheesy pesto dumplings.

3/4 lb butternut squash, cut into 1/2 inch pieces
1 28 oz can of diced tomatoes
1 19 oz can navy beans, rinsed and drained
2 cups sliced white mushrooms
1 cup vegetable broth
2 cloves garlic, crushed
1 tsp oregano
1 tsp basil
1/4 tsp salt
1/4 tsp pepper

Dumplings:
1/2 cup all-purpose flour
1/3 cup yellow cornmeal
2 tbsp parmesan cheese
1 tsp baking powder
1/8 tsp paprika
1 large egg
2 tbsp milk
2 tbsp canola oil
1 tsp sundried tomato pesto

Combine first 8 ingredients in a crockpot. Cover and cook on low for 8-9 hours or on high for 4 to 4 1/2 hours.
To make the dumplings, measure flour, cornmeal, cheese, baking powder and paprika in a medium bowl. Stir and make a well in the centre. In a small cup, beat together the egg, milk, oil and pesto. Pour into the well and stir until moistened. Drop mounds of about 2 tbsp each onto the squash mixture. Cover and cook on high for 40-50 minutes until dumplings are cooked through.

This was such a comforting supper on a crisp fall day. It’s a great meatless alternative to the chicken and dumplings that I normally make in the crockpot. I like that too, don’t get me wrong, but this is a nice change.
I can’t remember what Tony thought of this meal, I don’t think he said much about it. He did take some for work the next day so he must have thought it was okay. I do remember that the boys weren’t too thrilled about this one. Bennett at least ate some of it, but Cole asked me not to make it again. I hear that a lot from him lately. Hmmm…

Recipe adapted from Company’s Coming: Slow Cooker Dinners