Butternut Squash And Potatoes With Rosemary (Slow Cooker) - cooking recipe

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

Preparation

Put all the ingredients except the water into the slow cooker and toss to combine.
Add the water and cook on HIGH until the vegetables are tender, about 2 1/2 to 3 hours.