Instructions: In a 3 1/2, 4, or 5-quart crockpot, combine squash, mushrooms, tomatoes, great northern beans, green beans, and garlic. Add water or broth, Italian seasoning, and pepper and combine.

Cover and cook on low heat for 8 to 10 hours or on high heat for 4 to 5 hours.

Meanwhile, for the dumplings, in a mixing bowl, stir together flour, cornmeal, Parmesan cheese, parsley, and baking powder. Combine egg, milk, and oil. Add to the flour mixture; stir with a fork just until combined.

If using low heat, turn to high heat. Stir the stew to break up squash slightly and to thicken broth. Drop the dumpling mixture by tablespoonfuls onto stew. Sprinkle with paprika. Cover and cook for 50 minutes on high (do not lift cover).

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