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

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a special dish, oven roasted butternut squash with rosemary and cumin. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Oven Roasted Butternut Squash with Rosemary and Cumin is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Oven Roasted Butternut Squash with Rosemary and Cumin is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must 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 cook that.

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