Butternut Squash And Potatoes With Rosemary (slow Cooker)

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 6
• 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

Recipe

• 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.