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

Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, oven roasted butternut squash with rosemary and cumin. It is one of my favorites. For mine, I am going to make it a little 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 on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Oven Roasted Butternut Squash with Rosemary and Cumin is something that I’ve loved my whole life.

To get started with this 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 cook that.

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