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

Hey everyone, welcome to my recipe site.it is Minnie Fowler. Today, I’m gonna show you how to prepare a special dish, oven roasted butternut squash with rosemary and cumin. One of my favorites. This time, 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 foods on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Oven Roasted Butternut Squash with Rosemary and Cumin is something that I’ve loved my entire life.

To get started with this particular recipe, we have to 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. Take 1/2 butternut squash
  2. Take 1 carrot
  3. Get 2 potatoes
  4. Prepare 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
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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