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

Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to make a distinctive dish, oven roasted butternut squash with rosemary and cumin. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Oven Roasted Butternut Squash with Rosemary and Cumin is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes yummy. It is enjoyed by millions daily. Oven Roasted Butternut Squash with Rosemary and Cumin is something that I have loved my entire life. They’re fine and they look wonderful.

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

The ingredients needed to make Oven Roasted Butternut Squash with Rosemary and Cumin:
  1. Take 1/2 butternut squash
  2. Get 1 carrot
  3. Get 2 potatoes
  4. Take 2 Tbsp olive oil
  5. Make ready 1/2 to 1 tsp cumin seeds
  6. Make ready 1 or 2 tsp rosemary, fresh or dry
  7. Prepare to taste salt & pepper
Instructions 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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