Roasted Rosemary Acorn Squash and Fingerling Potatoes
Roasted Rosemary Acorn Squash and Fingerling Potatoes

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, roasted rosemary acorn squash and fingerling potatoes. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Roasted Rosemary Acorn Squash and Fingerling Potatoes is one of the most well liked of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Roasted Rosemary Acorn Squash and Fingerling Potatoes is something which I have loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can have roasted rosemary acorn squash and fingerling potatoes using 7 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Roasted Rosemary Acorn Squash and Fingerling Potatoes:
  1. Make ready 1 acorn squash, peeled and cut into bite sized cubes
  2. Get 2 cup fingerling potatoes, chopped into bite sized cubes
  3. Make ready 2 fresh rosemary sprigs
  4. Take 1 tsp garlic powder
  5. Take 1 1/2 tsp sea salt
  6. Take 1/2 tsp white pepper
  7. Prepare 3 tbsp olive oil
Instructions to make Roasted Rosemary Acorn Squash and Fingerling Potatoes:
  1. Preheat oven to 425°.
  2. In a large bowl, combine acorn squash cubes and fingerling cubes. Add seasonings. Add olive oil and toss to coat well.
  3. Roughly chop rosemary sprigs and add to squash and potatoes. Mix well.
  4. On a foil lined baking sheet, spread squash and potatoes in an even layer.
  5. Roast in oven for 15 minutes then flip for another 15 minutes. Serve warm with fresh rosemary for garnish.

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