Hello, I am Kate. Today, I will show you a way to make oven roasted butternut squash with rosemary and cumin recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Oven Roasted Butternut Squash with Rosemary and Cumin Recipe
Oven Roasted Butternut Squash with Rosemary and Cumin is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Oven Roasted Butternut Squash with Rosemary and Cumin is something which I have loved my entire life.
To begin with this particular recipe, we have to 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:
- Prepare 1/2 butternut squash
- Make ready 1 carrot
- Make ready 2 potatoes
- Prepare 2 Tbsp olive oil
- Make ready 1/2 to 1 tsp cumin seeds
- Get 1 or 2 tsp rosemary, fresh or dry
- Get to taste salt & pepper
Steps to make Oven Roasted Butternut Squash with Rosemary and Cumin:
- Preheat oven to 400F/200C.
- Cut butternut squash into 4-5 cm chunks (1.5-2 inch). Cut carrot if using into 1 cm round slices (1/2 in).
- 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.
- 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.
- Transfer to an oven safe tray or dish and spread out evenly.
- Bake for 40 minutes at 400F/200C. After 20 minutes, turn and mix the vegetables to help bake evenly.
- Serve and enjoy! Sprinkle with more salt & pepper if necessary.
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