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Roasted Rosemary Acorn Squash and Fingerling Potatoes
Roasted Rosemary Acorn Squash and Fingerling Potatoes

Before you jump to Roasted Rosemary Acorn Squash and Fingerling Potatoes recipe, you may want to read this short interesting healthy tips about Information on How to Boost Your Mood with Food.

Mostly, people have been conditioned to think that “comfort” foods are terrible for the body and must be avoided. Often, if your comfort food is made of candy or other junk foods, this can be true. Soemtimes, comfort foods can be very nourishing and good for us to consume. Several foods actually do improve your mood when you eat them. If you are feeling a little bit down and need a happiness pick me up, try a few of these.

Make a trail mix from seeds and/or nuts. Your mood can be elevated by consuming peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, etc. This is possible because these foods are high in magnesium which raises serotonin production. Serotonin is the “feel good” chemical that directs your brain how you feel at all times. The more serotonin in your brain, the better you’ll feel. Not only that but nuts, specifically, are a terrific protein source.

Now you realize that junk food isn’t necessarily what you should eat when you wish to help your moods get better. Try some of these instead!

We hope you got insight from reading it, now let’s go back to roasted rosemary acorn squash and fingerling potatoes recipe. You can have roasted rosemary acorn squash and fingerling potatoes using 7 ingredients and 5 steps. Here is how you do it.

The ingredients needed to cook Roasted Rosemary Acorn Squash and Fingerling Potatoes:
  1. Get 1 acorn squash, peeled and cut into bite sized cubes
  2. Provide 2 cup fingerling potatoes, chopped into bite sized cubes
  3. You need 2 fresh rosemary sprigs
  4. You need 1 tsp garlic powder
  5. Use 1 1/2 tsp sea salt
  6. Provide 1/2 tsp white pepper
  7. Prepare 3 tbsp olive oil
Instructions to make Roasted Rosemary Acorn Squash and Fingerling Potatoes:
  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.

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