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

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, oven roasted butternut squash with rosemary and cumin. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Oven Roasted Butternut Squash with Rosemary and Cumin is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Oven Roasted Butternut Squash with Rosemary and Cumin is something which I’ve loved my whole life.

This simple recipe for roasted butternut squash is just the beginning of your squash obsession. So simple yet so elegant, Oven Roasted Butternut Squash is a tasty and versatile side dish that goes good with just about anything, any time of day! For me, butternut squash that gets slowly roasted in a hot oven until it caramelizes would be one of those things. Caramelization really is the key with this.

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

In a large bowl, toss together the butternut squash, beets, onion, garlic, rosemary, and melted butter. Combine the butter, brown sugar, salt, rosemary and chili powder in a bowl and mix into a paste. Crispy outside, soft and creamy inside. Fragrant herbs and a fresh squeeze of citrus make this a great side dish for Prepare baking sheet with parchment paper or tin foil, sprayed with vegetable spray or Pam.

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.

Crispy outside, soft and creamy inside. Fragrant herbs and a fresh squeeze of citrus make this a great side dish for Prepare baking sheet with parchment paper or tin foil, sprayed with vegetable spray or Pam. In a large bowl, combine squash, rosemary, thyme, salt. Roasted butternut squash is incredibly versatile and can be used for soups, pasta sauces and risotto (I love to us squash instead of pumpkin in my Pumpkin Risotto recipe) It also makes a great hash! Just sauté up some potato, onions and turkey sausage and cook until tender.

So that is going to wrap it up for this special food oven roasted butternut squash with rosemary and cumin recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!