Roasted Rosemary Acorn Squash and Fingerling Potatoes is the first thing that comes to many people’s thought when it arrives to a comfort dish. Today, we are going to tell you instructions on preparing a delicious Roasted Rosemary Acorn Squash and Fingerling Potatoes.
We hope you got benefit from reading it, now let’s go back to roasted rosemary acorn squash and fingerling potatoes recipe. You can have roasted rosemary acorn squash and fingerling potatoes using 7 ingredients and 5 steps. Here is how you achieve that.
Firstly, here are the ingridients that you should ready to make Roasted Rosemary Acorn Squash and Fingerling Potatoes:
- You need 1 of acorn squash, peeled and cut into bite sized cubes.
- Take 2 cup of fingerling potatoes, chopped into bite sized cubes.
- Get 2 of fresh rosemary sprigs.
- You need 1 tsp of garlic powder.
- Use 1 1/2 tsp of sea salt.
- Take 1/2 tsp of white pepper.
- Use 3 tbsp of olive oil.
After preparing the ingridients, now we are ready to make our yummy 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..
Recipe : Roasted Rosemary Acorn Squash and Fingerling Potatoes
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