Rosemary Roasted Potatoes Butternut Squash and Red Onion
Ingredients
- 1 pound small new or fingerling potatoes, cut in half lengthwise
- 1 red onion, peeled and cut into ½-inch thick wedges (with some of the root attached at the base to hold the layers together)
- 1 pound butternut squash, peeled, seeded, and cut into 1-inch cubes
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 pinch kosher salt, plus more to taste
- 1 pinch freshly ground black pepper, plus more to taste
Instructions
Rosemary-Roasted Potatoes, Butternut Squash, and Red Onion serves 4 original recipe by Food52.
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