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

Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a special 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 is gonna smell and look delicious.

Spread mixture into a large baking dish. Great recipe for Oven Roasted Butternut Squash with Rosemary and Cumin. Probably the best way to bring out the flavor of butternut squash is to oven roast it. It comes out nutty and deliciously sweet!

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

To begin with this 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 cook that.

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

Peel and slice butternut squash into wedges. Remove from the oven, scoop out the tender flesh, serve and enjoy! Gnocchi with Butternut Squash, Kale and Sage Brown Butter Sauce Place butternut squash on baking sheet, drizzle with olive oil, sprinkle with rosemary, thyme, sage and season with salt and pepper to taste. Toss to coat then spread into an even layer.

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.

Gnocchi with Butternut Squash, Kale and Sage Brown Butter Sauce Place butternut squash on baking sheet, drizzle with olive oil, sprinkle with rosemary, thyme, sage and season with salt and pepper to taste. Toss to coat then spread into an even layer. Remove from oven add garlic and toss squash with a thin metal spatula. What to Serve with Roasted Butternut Squash. These Crock Pot Pork Chops would be excellent paired with roasted butternut squash.; Chicken.

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