Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, roasted rosemary acorn squash and fingerling potatoes. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Roasted Rosemary Acorn Squash and Fingerling Potatoes is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Roasted Rosemary Acorn Squash and Fingerling Potatoes is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this 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:
- Take acorn squash, peeled and cut into bite sized cubes
- Prepare fingerling potatoes, chopped into bite sized cubes
- Take fresh rosemary sprigs
- Get garlic powder
- Prepare sea salt
- Make ready white pepper
- Prepare 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.
- Ready to serve and ENJOY!
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