(Slow Cooker) Mexican Quinoa

Ingredients

• 1 and 1/2 pounds butternut squash (about 4 cups)
• 1 cup frozen corn
• 15 1/4 oz black beans drained and rinsed (1 can)
• 1 cup uncooked quinoa rinsed
• 1 teaspoon minced garlic
• 14 1/2 oz fire-roasted petite diced tomatoes (1 can)
• 1 small jalapeno (optional)
• 19 oz mild red enchilada sauce* (2 cans)
• 1 cup vegetable or chicken broth
• 1 1/4 oz taco seasoning (1 package)
• shredded cheddar cheese (optional topping)
• fresh lime juice (optional topping)
• sour cream (optional topping)
• chopped cilantro (optional topping)