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 The skins of the potatoes and squash have lots of fiber and vitamins so I leave them on you can remove them if you want. A savory Roasted Acorn Squash Recipe seasoned with Rosemary and Garlic. This quick and easy acorn squash recipe uses cubed acorn squash pieces, rosemary, and spices.

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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.

To get started with this particular recipe, we must first prepare a few components. 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.
{Make ready 2 cup of fingerling potatoes, chopped into bite sized cubes.
{Make ready 2 of fresh rosemary sprigs.
{Prepare 1 tsp of garlic powder.
{Make ready 1 1/2 tsp of sea salt.
{Prepare 1/2 tsp of white pepper.
{Prepare 3 tbsp of olive oil.

Includes tips for quickly cutting an acorn squash and roasting acorn squash cubes. This baked acorn squash makes a savory side dish! Place the seeds on a separate baking sheet or foil. They pair well with almost anything, from grilled steak to chicken marsala.

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..

The Parmesan cheese and garlic brown up in the oven for crunchy bits of flavor. 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.

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