Lentil Stew with Butternut Squash

This recipe is from Good Housekeeping Magazine and uses a slow cooker. I made it and it was quite good. It combines two ingredients I would never think of cooking together. I also cooked up some small pasta to add. I have a 1 1/2 quart slow cooker, so I divided the recipe into thirds.

3 stalks celery, cut into 1/4" slices
1 large onion, chopped
1 butternut squash (2 1/2 lbs) peeled, seeded & cut into 1" cubes
1 lb. brown lentils
4 c. water
1 can vegetable broth (1 3/4 c.)
1/2 tsp. dried rosemary
Salt & pepper
1 oz. Italian cheese, shaved with vegetable peeler

1. In a 4 1/2 to 6 qt. slow cooker, combine celery, onion, squash, lentils, water, broth, rosemary, 3/4 tsp. salt & 1/4 tsp. pepper. Cover with lid and cook on low for 8 hours. (I cooked it on high for 4 hours.) If using pasta, add now.

2. To serve, spoon into serving bowls and top with cheese shavings.