Roasted Rosemary Acorn Squash and Fingerling Potatoes. On a foil lined baking sheet, spread squash and potatoes in an even layer. Serve warm with fresh rosemary for garnish. Cover the bottom of a large baking sheet with aluminum foil.

Roasted Rosemary Acorn Squash and Fingerling Potatoes In a large bowl, combine potatoes, oil, seasonings and herbs. Toss ingredients to fully coat potatoes with other ingredients. Place on a baking tray and bake until potatoes are tender when pierced.

Hey everyone, it's Drew, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, roasted rosemary acorn squash and fingerling potatoes. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

On a foil lined baking sheet, spread squash and potatoes in an even layer. Serve warm with fresh rosemary for garnish. Cover the bottom of a large baking sheet with aluminum foil.

Roasted Rosemary Acorn Squash and Fingerling Potatoes is one of the most popular of recent trending meals on earth. It's enjoyed by millions every day. It's simple, it's quick, it tastes delicious. Roasted Rosemary Acorn Squash and Fingerling Potatoes is something that I've loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to first prepare a few ingredients. You can cook 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:

{Get 1 of acorn squash, peeled and cut into bite sized cubes.
{Take 2 cup of fingerling potatoes, chopped into bite sized cubes.
{Prepare 2 of fresh rosemary sprigs.
{Take 1 tsp of garlic powder.
{Take 1 1/2 tsp of sea salt.
{Take 1/2 tsp of white pepper.
{Make ready 3 tbsp of olive oil.

Sprinkle with the fresh rosemary, sage and thyme. Drizzle the olive oil over the vegetable/herb mixture. Toss lightly until the vegetables are well coated. Distribute evenly between the two pans in a single layer.

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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