Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, oven roasted butternut squash with rosemary and cumin. One of my favorites food recipes. This time, 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 well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look wonderful. Oven Roasted Butternut Squash with Rosemary and Cumin is something that I have loved my whole life.

This simple recipe for roasted butternut squash is just the beginning of your squash obsession. Line a baking sheet with a silicone baking mat or spray the baking sheet Combine the olive oil, garlic and rosemary in a medium-size mixing bowl. Put the squash on a heavy-duty rimmed baking sheet.

To get started with this particular recipe, we must first 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 cook that.

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

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

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. whole butternut squash olive oil salt pepper garlic powder rosemary thyme. Try serving roasted butternut squash with our Rosemary Roasted Chicken or Perfectly Roasted Pork Tenderloin with Apples. Sweet and Spicy Roasted Butternut Squash — Spice up oven roasted butternut squash with a combination of maple syrup and Sriracha.

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.

We roast the butternut squash until fork-tender before adding it to this spicy, smooth soup. This simple oven-roasted butternut squash is a simple, savory side dish with fresh herbs and garlic. Crispy outside, soft and creamy inside. Fragrant herbs and a In a large bowl, combine squash, rosemary, thyme, salt and pepper. Remove squash from oven and smear paste all over squash.

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