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    You are in: Home / Recipes / Butternut Squash and Potatoes With Rosemary (Slow Cooker) Recipe
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    Butternut Squash and Potatoes With Rosemary (Slow Cooker)

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    2 Total Reviews

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    • on February 25, 2010

      This made a great side dish for a winter meal. I served it with pulled pork sandwiches, and it went over well. It was a little bland, however. Next time I would decrease the potatoes and increase the squash. Also, add a little more olive oil and garlic.

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    • on October 15, 2013

      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.

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    Nutritional Facts for Butternut Squash and Potatoes With Rosemary (Slow Cooker)

    Serving Size: 1 (249 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 222.7
     
    Calories from Fat 83
    37%
    Total Fat 9.2 g
    14%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 206.1 mg
    8%
    Total Carbohydrate 34.1 g
    11%
    Dietary Fiber 4.8 g
    19%
    Sugars 3.4 g
    13%
    Protein 3.6 g
    7%

    The following items or measurements are not included:

    rosemary sprigs

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