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

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, oven roasted butternut squash with rosemary and cumin. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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

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 begin with this particular recipe, we must first prepare a few ingredients. 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. Make ready 1/2 butternut squash
  2. Take 1 carrot
  3. Get 2 potatoes
  4. Prepare 2 Tbsp olive oil
  5. Make ready 1/2 to 1 tsp cumin seeds
  6. Prepare 1 or 2 tsp rosemary, fresh or dry
  7. Take 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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