Oven Roasted Butternut Squash with Rosemary and Cumin
Oven Roasted Butternut Squash with Rosemary and Cumin

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, oven roasted butternut squash with rosemary and cumin. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Oven Roasted Butternut Squash with Rosemary and Cumin is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Oven Roasted Butternut Squash with Rosemary and Cumin is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have oven roasted butternut squash with rosemary and cumin using 7 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Oven Roasted Butternut Squash with Rosemary and Cumin:
  1. Make ready 1/2 butternut squash
  2. Take 1 carrot
  3. Take 2 potatoes
  4. Prepare 2 Tbsp olive oil
  5. Take 1/2 to 1 tsp cumin seeds
  6. Get 1 or 2 tsp rosemary, fresh or dry
  7. Take to taste salt & pepper
Steps to make Oven Roasted Butternut Squash with Rosemary and Cumin:
  1. Preheat oven to 400F/200C.
  2. Cut butternut squash into 4-5 cm chunks (1.5-2 inch). Cut carrot if using into 1 cm round slices (1/2 in).
  3. Cut potatoes into bite sized chunks. I like to boil them for about 6 or 7 minutes to help make them crispier after baking but it's not necessary.
  4. Put vegetables in a large bowl and toss with 2 Tbsp olive oil, 1/2 tsp salt, pepper, 1/2 tsp whole cumin and 1-2 tsp dried or fresh rosemary.
  5. Transfer to an oven safe tray or dish and spread out evenly.
  6. Bake for 40 minutes at 400F/200C. After 20 minutes, turn and mix the vegetables to help bake evenly.
  7. Serve and enjoy! Sprinkle with more salt & pepper if necessary.

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