Hello everybody, 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. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Roasted Rosemary Acorn Squash and Fingerling Potatoes is one of the most popular of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Roasted Rosemary Acorn Squash and Fingerling Potatoes is something that I’ve loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. 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:
- Make ready acorn squash, peeled and cut into bite sized cubes
- Make ready fingerling potatoes, chopped into bite sized cubes
- Get fresh rosemary sprigs
- Get garlic powder
- Get sea salt
- Prepare white pepper
- Take olive oil
Instructions 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.
So that is going to wrap this up for this special food roasted rosemary acorn squash and fingerling potatoes recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
