Hello, I am Clara. Today, we’re going to prepare roasted rosemary acorn squash and fingerling potatoes recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit tastier. This will be really 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 favored of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Roasted Rosemary Acorn Squash and Fingerling Potatoes is something which I’ve loved my entire life. They are fine and they look wonderful.
To bewith 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 cook that.
The ingredients needed to make Roasted Rosemary Acorn Squash and Fingerling Potatoes:
- Prepare 1 acorn squash, peeled and cut into bite sized cubes
- Get 2 cup fingerling potatoes, chopped into bite sized cubes
- Take 2 fresh rosemary sprigs
- Prepare 1 tsp garlic powder
- Get 1 1/2 tsp sea salt
- Make ready 1/2 tsp white pepper
- Prepare 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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