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

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, oven roasted butternut squash with rosemary and cumin. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

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

To begin with this recipe, we must 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 can achieve that.

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