How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Butternut Squash And Potatoes With Rosemary (Slow Cooker)?

You need 8 ingredients. The key ingredients include: 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, and more.

Is Butternut Squash And Potatoes With Rosemary (Slow Cooker) suitable as vegetarian?

Yes, Butternut Squash And Potatoes With Rosemary (Slow Cooker) falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Butternut Squash And Potatoes With Rosemary (Slow Cooker)?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash And Potatoes With Rosemary (Slow C

Name: Butternut Squash And Potatoes With Rosemary (Slow Cooker)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Try this homemade Butternut Squash And Potatoes With Rosemary (Slow Cooker) recipe the whole family will love. Made with potatoes, butternut squash, gar…

This Butternut Squash And Potatoes With Rosemary (Slow Cooker) relies on simple, everyday ingredients such as garlic cloves, salt, olive oil and inches rosemary sprigs. It comes together quickly and makes 4 servings, at about 1772 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

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

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
1772 kcal
Category
Vegetarian

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Butternut Squash And Potatoes With Rosemary (Slow Cooker)

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