Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special 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.
These roasted fingerling potatoes are perfect for a holiday meal: quick and convenient, but still plenty dressy. They cook in about the same time it. They cook in about the same time it takes for a large roast to rest before carving.
Roasted Rosemary Acorn Squash and Fingerling Potatoes is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. Roasted Rosemary Acorn Squash and Fingerling Potatoes is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have roasted rosemary acorn squash and fingerling potatoes using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Roasted Rosemary Acorn Squash and Fingerling Potatoes:
- Take 1 acorn squash, peeled and cut into bite sized cubes
- Make ready 2 cup fingerling potatoes, chopped into bite sized cubes
- Get 2 fresh rosemary sprigs
- Make ready 1 tsp garlic powder
- Take 1 1/2 tsp sea salt
- Prepare 1/2 tsp white pepper
- Prepare 3 tbsp olive oil
Typically, we eat lower-carb vegetables, but Fingerling potatoes dusted with rosemary and roasted on a cast iron pan for a crisp, yet slightly chewy texture to serve with dips, appetizers, or fondue. Fresh rosemary, sea salt, and tiny fingerling potatoes. A simple yet flavorful dish that goes with just about anything! Arrange potatoes in single layer, not touching, in nonstick roasting pan.
Steps to make Roasted Rosemary Acorn Squash and Fingerling Potatoes:
- Preheat oven to 425°.
- In a large bowl, combine acorn squash cubes and fingerling cubes. Add seasonings. Add olive oil and toss to coat well.
- Roughly chop rosemary sprigs and add to squash and potatoes. Mix well.
- On a foil lined baking sheet, spread squash and potatoes in an even layer.
- Roast in oven for 15 minutes then flip for another 15 minutes. Serve warm with fresh rosemary for garnish.
In a large bowl, combine potatoes, oil, seasonings and herbs. Toss ingredients to fully coat potatoes with other ingredients. Cut a squash in half lengthwise; remove and discard seeds. Place squash halves, cut sides down, on a cutting board. This quick and easy acorn squash recipe uses cubed acorn squash pieces, rosemary, and spices.
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