Ingredients:
1 1⁄2 lb turkey thighs (about 2 medium), skin removed
1 small butternut squash (about 2 lb), peeled, seeded and cut into
1 1⁄2-inch pieces (3 cups)
1 medium onion, cut in half and sliced
1 can (16 oz) baked beans, undrained
1 can (14.5 oz) diced tomatoes with Italian seasonings, undrained
2 tablespoons chopped fresh parsley

Method:
1 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix all ingredients except parsley.

2 Cover; cook on Low heat setting 7 to 8 hours.

3 Remove turkey from cooker; place on cutting board. Remove meat from bones; discard bones. Return turkey to cooker. Just before serving, sprinkle with parsley.

Notes and Tips:
healthy twist Butternut squash, rich in color and great flavor, is an excellent source of vitamin A.

turkey butternut squash ragout recipe