Roasted Rosemary Acorn Squash and Fingerling Potatoes.

You can have Roasted Rosemary Acorn Squash and Fingerling Potatoes using 7 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Roasted Rosemary Acorn Squash and Fingerling Potatoes

1. You need 1 of acorn squash, peeled and cut into bite sized cubes.
2. You need 2 cup of fingerling potatoes, chopped into bite sized cubes.
3. You need 2 of fresh rosemary sprigs.
4. You need 1 tsp of garlic powder.
5. It’s 1 1/2 tsp of sea salt.
6. You need 1/2 tsp of white pepper.
7. You need 3 tbsp of olive oil.

Roasted Rosemary Acorn Squash and Fingerling Potatoes instructions

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..