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

Hey everyone, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, roasted rosemary acorn squash and fingerling potatoes. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

On a foil lined baking sheet, spread squash and potatoes in an even layer. Serve warm with fresh rosemary for garnish. Roasted Rosemary Acorn Squash and Fingerling Potatoes instructions.

Roasted Rosemary Acorn Squash and Fingerling Potatoes is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re nice 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 particular recipe, we have to 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. Prepare 1 acorn squash, peeled and cut into bite sized cubes
  2. Prepare 2 cup fingerling potatoes, chopped into bite sized cubes
  3. Take 2 fresh rosemary sprigs
  4. Prepare 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

Place the potatoes and squash in a large bowl and toss with olive oil, rosemary, thyme, oregano, garlic, balsamico and salt and pepper to coat well. Roasted Acorn squash with rosemary gremolata. Sides of roasted fingerling potatoes with garlic aioli, roasted Brussels sprouts with maitake mushrooms, herbs, and lime and espelette spiced yogurt; and rosemary roll. Chocolate chip cookie with cardamom and coconut.

Steps 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.

Please note that we are unable to accommodate dietary restrictions. This meal contains dairy, eggs, gluten and alliums. These Roasted Potatoes and Carrots are tossed with garlic butter and seasoning and roasted in the oven. Serve them with skillet chicken thighs, Lemon Pepper Chicken or braised pork chops. Combine squash, potatoes shallots and garlic in large shallow baking pan.

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