Hi, I am Kate. Today, I will show you a way to prepare roasted rosemary acorn squash and fingerling potatoes recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. This time, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Roasted Rosemary Acorn Squash and Fingerling Potatoes Recipe
Roasted Rosemary Acorn Squash and Fingerling Potatoes is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. Roasted Rosemary Acorn Squash and Fingerling Potatoes is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin 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 it.
The ingredients needed to make Roasted Rosemary Acorn Squash and Fingerling Potatoes:
- Get 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
- Prepare 1 tsp garlic powder
- Prepare 1 1/2 tsp sea salt
- Prepare 1/2 tsp white pepper
- Get 3 tbsp olive oil
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.
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