Simple Way to Make Perfect Oven Roasted Butternut Squash with Rosemary and Cumin

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, oven roasted butternut squash with rosemary and cumin. It is one of my favorites. This time, I am going to make it a bit tasty. 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 on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look fantastic. Oven Roasted Butternut Squash with Rosemary and Cumin is something which I have loved my whole life.

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 can achieve it.

The ingredients needed to make Oven Roasted Butternut Squash with Rosemary and Cumin:

1. Take butternut squash
2. Take carrot
3. Take potatoes
4. Prepare olive oil
5. Get cumin seeds
6. Get rosemary, fresh or dry
7. Prepare salt & pepper

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.

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