Butternut Squash and Potatoes with Rosemary Slow Cooker
Transform your cold-weather meals with the comforting flavors of this Butternut Squash and Potatoes with Rosemary slow cooker recipe. Perfectly balancing earthy Yukon gold potatoes with tender, sweet butternut squash, this dish features a fragrant seasoning blend of fresh rosemary, garlic, and olive oil. Slow-cooked to perfection in a splash of vegetable broth for added depth, this hands-off recipe delivers fork-tender, melt-in-your-mouth veggies with minimal effort. Optional parmesan cheese adds a touch of indulgence, while fresh parsley lends a pop of color and brightness to each serving. Ideal for busy weeknights or as a hearty side dish for festive gatherings, this cozy, slow-cooked creation is as nourishing as it is delicious. Keywords: butternut squash, Yukon gold potatoes, rosemary slow cooker recipe, easy fall side dishes, comfort food recipe.
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Recipe Information
Ingredients
- 1 large (about 2 lbs) butternut squash
- 4 medium Yukon gold potatoes
- 2 tablespoons olive oil
- 2 teaspoons, chopped fresh rosemary
- 3 garlic cloves
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 0.5 cup vegetable broth
- 0.25 cup, grated parmesan cheese (optional)
- 2 tablespoons, chopped parsley (optional, for garnish)
Instructions
Peel and seed the butternut squash, then cut it into 1-inch cubes.
Scrub the Yukon gold potatoes (peeling is optional) and cut them into 1-inch cubes.
In a small bowl, whisk together olive oil, chopped rosemary, minced garlic, salt, and black pepper.
Place the cubed butternut squash and potatoes into the slow cooker.
Drizzle the olive oil and seasoning mixture over the vegetables, tossing gently to coat everything evenly.
Pour the vegetable broth into the slow cooker to add moisture and enhance flavor.
Cover the slow cooker and cook on high for 3-4 hours or on low for 6-7 hours, until the vegetables are fork-tender.
If desired, stir in grated parmesan cheese during the last 10 minutes of cooking for a richer flavor.
Once cooked, taste and adjust seasoning with additional salt and pepper if needed.
Serve warm, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 4747 mg | 206% | |
| Total Carbohydrate | 249.8 g | 91% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 25.1 g | ||
| Protein | 48.7 g | 97% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1245 mg | 96% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 6266 mg | 133% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
