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Roasted Rosemary Acorn Squash and Fingerling Potatoes
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Cooking instructions
* 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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