Butternut Squash and Potatoes With Rosemary (Slow Cooker)
photo by FLKeysJen
- Ready In:
- 3hrs 20mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 1 1⁄2 lbs potatoes, peeled and cut into 1/2 inch wedges. about 4 cups
- 1 1⁄2 lbs butternut squash, peeled and cut into 1 inch wedges, about 4 cups
- 6 garlic cloves
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon fresh ground black pepper (I use more)
- 1⁄4 cup olive oil
- 2 inches rosemary sprigs
- 1⁄4 cup water
directions
- Put all the ingredients except the water into the slow cooker and toss to combine.
- Add the water and cook on HIGH until the vegetables are tender, about 2 1/2 to 3 hours.
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Reviews
-
So easy! I used purple splendor potatoes which looked so pretty with the yellow squash. My slow cooker is quite speedy - I should have checked it earlier because everything was quite done at two hours. In general I would prefer the texture if this same recipe were made with roasted veggies (without the water), but this is convenient if you will be out of the house for a couple hours.
RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!