SLOW-COOKER WINTER VEGETABLES (Thai Style)

Ingredients:

1  butternut squash, unpeeled, seeded, cut into 2-inch chunks

10 ounces baby bella (crimini) mushrooms, sliced

2 onions chopped

1 (14-ounce) can lite coconut milk

1 1/2 cups water

3 tablespoons soy sauce

2 teaspoons Sriracha (Rooster) sauce

1 teaspoon salt

1/2 teasoon pepper

1 cup cilantro leaves, roughly chopped for garnish

Chopped peanuts for garnish

Toss the squash, onions, and mushrooms together in the slow cooker.

Whisk the coconut milk, water, soy sauce, Sriracha, and salt together in a bowl; 

then pour over the vegetables.

Cover and cook on HIGH for 4 hours, or until tender.

Sprinkle cilantro, and peanuts on top and serve.