Hello everybody, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, oven roasted butternut squash with rosemary and cumin. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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Oven Roasted Butternut Squash with Rosemary and Cumin is one of the most popular of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Oven Roasted Butternut Squash with Rosemary and Cumin is something that I’ve loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few components. 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. Prepare 1 carrot
3. Take 2 potatoes
4. Make ready 2 Tbsp olive oil
5. Make ready 1/2 to 1 tsp cumin seeds
6. Get 1 or 2 tsp rosemary, fresh or dry
7. Prepare to taste salt & pepper

Toss the cubed squash with olive oil, cumin, paprika, chili powder and a big pinch of salt. Spread in a single layer on the baking sheet. Savory Roasted Butternut Squash with Cumin, Coriander, and Rosemary. I made two types of butternut squash for dinner - one sweet, and one savory.

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.

Savory Roasted Butternut Squash with Cumin, Coriander, and Rosemary. I made two types of butternut squash for dinner - one sweet, and one savory. I assumed most would favor the sweet cinnamony version, but this one was favored unanimously. Peel and slice butternut squash into wedges. Mix butternut squash, garlic, rosemary, olive oil, salt and black pepper until well coated.

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