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The ingredients needed to cook Roasted Rosemary Acorn Squash and Fingerling Potatoes:
- You need 1 acorn squash, peeled and cut into bite sized cubes
- Take 2 cup fingerling potatoes, chopped into bite sized cubes
- Get 2 fresh rosemary sprigs
- Provide 1 tsp garlic powder
- Get 1 1/2 tsp sea salt
- Take 1/2 tsp white pepper
- You need 3 tbsp olive oil
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.
Chef Ivan Flowers & his Sous Chef, Pickle, teach you how to make Roasted Fingerling Potatoes with Rosemary, Lemon & Garlic. Roasted fingerling potatoes score big points around our table as an easy appetizer or side dish. Typically, we eat lower-carb vegetables, but when we As you might guess, fingerling potatoes get their name from their shape—they look like knobby fingers. These tubers are an heirloom variety and. When roasting potatoes, choose the smallest ones you can find; the more times you have to cut a potato, the more places it can lose moisture while roasting.
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