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 make a distinctive dish, roasted rosemary acorn squash and fingerling potatoes. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Roasted Rosemary Acorn Squash and Fingerling Potatoes is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is easy, it’s fast, it tastes yummy. They are fine and they look wonderful. Roasted Rosemary Acorn Squash and Fingerling Potatoes is something that I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook 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. Take 2 cup fingerling potatoes, chopped into bite sized cubes
  3. Get 2 fresh rosemary sprigs
  4. Make ready 1 tsp garlic powder
  5. Take 1 1/2 tsp sea salt
  6. Make ready 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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