Best Advice to Preparing Tasty Roasted Rosemary Acorn Squash and Fingerling Potatoes
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To cook an unforgettable Roasted Rosemary Acorn Squash and Fingerling Potatoes, below are the materials required:
- Use 1 of acorn squash, peeled and cut into bite sized cubes.
- Provide 2 cup of fingerling potatoes, chopped into bite sized cubes.
- Use 2 of fresh rosemary sprigs.
- Get 1 tsp of garlic powder.
- Take 1 1/2 tsp of sea salt.
- You need 1/2 tsp of white pepper.
- Get 3 tbsp of olive oil.
After readying the ingridients, next you are good to prepare your appetizing Roasted Rosemary Acorn Squash and Fingerling Potatoes by following the guidances on this section:
- 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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