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.