Hi, I’m Kate. Today, I’m gonna show you how to prepare oven roasted butternut squash with rosemary and cumin recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This will be really 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 current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. Oven Roasted Butternut Squash with Rosemary and Cumin is something which I’ve loved my whole life. They are nice and they look fantastic.
To bewith this particular recipe, we have to first prepare a few ingredients. You can have oven roasted butternut squash with rosemary and cumin using 7 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Oven Roasted Butternut Squash with Rosemary and Cumin:
- Make ready 1/2 butternut squash
- Get 1 carrot
- Make ready 2 potatoes
- Get 2 Tbsp olive oil
- Take 1/2 to 1 tsp cumin seeds
- Get 1 or 2 tsp rosemary, fresh or dry
- Take to taste salt & pepper
Instructions 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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