Roasted Rosemary Acorn Squash and Fingerling Potatoes

Name: Roasted Rosemary Acorn Squash and Fingerling Potatoes
Cuisine: American
Ingredients: 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

sammie27 @Sammie277

One of my fall favorites!

sammie27 @Sammie277

One of my fall favorites!

Saved

Ingredients

1acorn squash, peeled and cut into bite sized cubes
2 cupfingerling potatoes, chopped into bite sized cubes
2fresh rosemary sprigs
1 tspgarlic powder
1 1/2 tspsea salt
1/2 tspwhite pepper
3 tbspolive oil

Saved

Steps

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.

Saved

Cooksnaps

Saved

sammie27 @Sammie277

on September 29, 2014 22:53

I'm a sweet and sassy southern belle that lovesss to cook! I totally missed my calling lol Nonetheless, I'm always coming up with new recipes to share and love the recipes from you on this app! I cook a lot with fresh vegetables and fruits but my first love is fresh herbs! I garden a lot and love to cook what I grow. Look forward to meeting great new friends and compiling awesome new recipes..happy cooking!