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

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, oven roasted butternut squash with rosemary and cumin. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

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To get started with this particular recipe, we have to first prepare a few components. You can cook 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. Make ready 1/2 butternut squash
  2. Take 1 carrot
  3. Take 2 potatoes
  4. Make ready 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
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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