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

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, oven roasted butternut squash with rosemary and cumin. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Oven Roasted Butternut Squash with Rosemary and Cumin is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Oven Roasted Butternut Squash with Rosemary and Cumin is something that I have loved my entire life. They’re fine and they look fantastic.

This simple recipe for roasted butternut squash is just the beginning of your squash obsession. Line a baking sheet with a silicone baking mat or spray the baking sheet liberally with cooking Combine the olive oil, garlic and rosemary in a medium-size mixing bowl. Butternut squash roasted with fresh rosemary and garlic makes a satisfying side dish, especially during the Butternut squash is a staple in my house during the fall months.

To begin with this recipe, we have to 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 that.

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

This simple oven-roasted butternut squash is a simple, savory side dish with fresh herbs and garlic. Crispy outside, soft and creamy inside. Fragrant herbs and a In a large bowl, combine squash, rosemary, thyme, salt and pepper. Put the squash on a heavy-duty rimmed baking sheet.

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.

Peel and quarter each shallot and add them to the squash. Drizzle the oil over the vegetables Distribute the vegetables evenly on the baking sheet. Roasted Rosemary Butternut Squash and other interesting reads from The Healthy Maven. In a large bowl combine butternut squash and onions. Sprinkle with rosemary and give one more toss.

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