Easiest Way to Prepare Ultimate Roasted Rosemary Acorn Squash and Fingerling Potatoes

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, roasted rosemary acorn squash and fingerling potatoes. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

These roasted fingerling potatoes are perfect for a holiday meal: quick and convenient, but still plenty dressy. They cook in about the same time it. They cook in about the same time it takes for a large roast to rest before carving. Bake the potatoes in their jackets so the outsides get nice and browned.

Roasted Rosemary Acorn Squash and Fingerling Potatoes is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Roasted Rosemary Acorn Squash and Fingerling Potatoes is something which I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook roasted rosemary acorn squash and fingerling potatoes using 7 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Rosemary Acorn Squash and Fingerling Potatoes:

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

Slice acorn squash crosswise to showcase its pretty scalloped edges before baking, then garnish with a light glaze of butter and rosemary for an elegant presentation. Reviews for: Photos of Roasted Acorn Squash with Rosemary. Rosemary roasted fingerling potatoes simple side dish perfect for fall and winter. Absolutely no fairy god mothers (or avatars, boxtrolls or any other mythical creatures) involved.

Instructions to make Roasted Rosemary Acorn Squash and Fingerling Potatoes:

1. Preheat oven to 425°.
2. In a large bowl, combine acorn squash cubes and fingerling cubes. Add seasonings. Add olive oil and toss to coat well.
3. Roughly chop rosemary sprigs and add to squash and potatoes. Mix well.
4. On a foil lined baking sheet, spread squash and potatoes in an even layer.
5. Roast in oven for 15 minutes then flip for another 15 minutes. Serve warm with fresh rosemary for garnish.

Rosemary roasted fingerling potatoes simple side dish perfect for fall and winter. Absolutely no fairy god mothers (or avatars, boxtrolls or any other mythical creatures) involved. They're a potato varietal in and of themselves and are small and narrow when fully mature. Cut the acorn squash in half from top to bottom using a sharp knife. Use a spoon to scrape out the stuff inside.

So that’s going to wrap this up for this exceptional food roasted rosemary acorn squash and fingerling potatoes recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!