Simple Way to Prepare Quick 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 distinctive dish, oven roasted butternut squash with rosemary and cumin. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Oven Roasted Butternut Squash with Rosemary and Cumin is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Oven Roasted Butternut Squash with Rosemary and Cumin is something which I’ve loved my entire life. They’re fine and they look wonderful.

To get started 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 butternut squash
2. Take carrot
3. Get potatoes
4. Take olive oil
5. Get cumin seeds
6. Make ready rosemary, fresh or dry
7. Get salt & pepper

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.

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