Recipe by duonyte
From the Italian Slow Cooker by Michele Scicolone. It's wonderful to be able to use the slow cooker to make side dishes, especially on those occasions when the oven is engaged by the main event. You cannot go wrong with butternut squash, potatoes and rosemary. While this appears in an Italian cookbook, the ingredients are very familiar to North Americans, as well.
Top Review by chrissymissy
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.
- 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