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

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, roasted rosemary acorn squash and fingerling potatoes. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Roasted Rosemary Acorn Squash and Fingerling Potatoes is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Roasted Rosemary Acorn Squash and Fingerling Potatoes is something that I have loved my whole life.

To begin with this particular recipe, we must 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 can achieve 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. 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. Get 1/2 tsp white pepper
  7. Take 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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