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Roasted Rosemary Acorn Squash And Fingerling Potatoes Recipe

Roasted Rosemary Acorn Squash and Fingerling Potatoes Recipe
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Prepare the ingredients before making Roasted Rosemary Acorn Squash and Fingerling Potatoes in your home. Then, follow these steps below to serve Roasted Rosemary Acorn Squash and Fingerling Potatoes for your family or friends.

Ingredients: Roasted Rosemary Acorn Squash and Fingerling Potatoes

  • 1 acorn squash, peeled and cut into bite sized cubes
  • 2 cup fingerling potatoes, chopped into bite sized cubes
  • 2 fresh rosemary sprigs
  • 1 tsp garlic powder
  • 1 1/2 tsp sea salt
  • 1/2 tsp white pepper
  • 3 tbsp olive oil

How to Make Roasted Rosemary Acorn Squash and Fingerling Potatoes

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Roasted Rosemary Acorn Squash and Fingerling Potatoes in your home by yourself.

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