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

Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, oven roasted butternut squash with rosemary and cumin. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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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.

To get started with this particular recipe, we must 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 cook it.

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

Peel and slice butternut squash into wedges. I think you will really like this roasted butternut squash soup. I have found that roasting vegetables brings out a palate-satisfying caramelized flavor that adds a unique layer of interest. You will make a roux to thicken the soup and add in the perfect seasoning combination that makes this soup really special.

Instructions 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.

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. Remove from the oven, scoop out the tender flesh, serve and enjoy! Gnocchi with Butternut Squash, Kale and Sage Brown Butter Sauce Here, oven-roasted butternut squash is delicious sprinkled with sea salt and rosemary, but feel free to swap in any herbs you have on hand.

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