Butternut Squash and Potatoes With Rosemary |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 6 |
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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. 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:
1. Put all the ingredients except the water into the slow cooker and toss to combine.
2. Add the water and cook on HIGH until the vegetables are tender, about 2 1/2 to 3 hours.
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