• 1 1/2 C. tomato sauce
• 1/2 C. chopped cilantro
• 2 Tbs. tomato paste
• 1 Tbs. cumin
• 4 cloves garlic, crushed
• 1 1/2 tsp. each dried oregano and salt
• 1/2 tsp. hot pepper sauce
• 12 baby red potatoes, scrubbed and halved
• 6 medium scallions or green onions, trimmed and sliced
• 2 lb. butternut squash, halved, seeded, peeled, cut into 1 inch chunks
• 8 beef short ribs (4 lb. beef)

In a slow cooker, combine tomato sauce, cilantro, tomato paste, cumin, garlic, oregano, 1 tsp. of the salt and the pepper sauce. Add the potatoes, scallions and half of the squash. Top with the ribs, and remaining squash. Cover and cook on low for 8 hours, or high 5 hours until ribs are tender. Remove all from the slow cooker to platter. Skim off fat and spoon liquid over meat and vegetables.