Hey everyone, it is Louise, welcome to our recipe page. Today, we’re going to make a special dish, oven roasted butternut squash with rosemary and cumin. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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 liberally with cooking Combine the olive oil, garlic and rosemary in a medium-size mixing bowl. Butternut squash roasted with fresh rosemary and garlic makes a satisfying side dish, especially during the Butternut squash is a staple in my house during the fall months.
Oven Roasted Butternut Squash with Rosemary and Cumin is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. Oven Roasted Butternut Squash with Rosemary and Cumin is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we have to 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 that.
The ingredients needed to make Oven Roasted Butternut Squash with Rosemary and Cumin:
- Get 1/2 butternut squash
- Get 1 carrot
- Take 2 potatoes
- Take 2 Tbsp olive oil
- Get 1/2 to 1 tsp cumin seeds
- Make ready 1 or 2 tsp rosemary, fresh or dry
- Take to taste salt & pepper
Sprinkle with rosemary and give one more toss. On a baking sheet lined with parchment paper or a. This simple oven-roasted butternut squash is a simple, savory side dish with fresh herbs and garlic. Crispy outside, soft and creamy inside.
Steps to make Oven Roasted Butternut Squash with Rosemary and Cumin:
- Preheat oven to 400F/200C.
- Cut butternut squash into 4-5 cm chunks (1.5-2 inch). Cut carrot if using into 1 cm round slices (1/2 in).
- 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.
- 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.
- Transfer to an oven safe tray or dish and spread out evenly.
- Bake for 40 minutes at 400F/200C. After 20 minutes, turn and mix the vegetables to help bake evenly.
- Serve and enjoy! Sprinkle with more salt & pepper if necessary.
Fragrant herbs and a In a large bowl, combine squash, rosemary, thyme, salt and pepper. Put the squash on a heavy-duty rimmed baking sheet. Peel and quarter each shallot and add them to the squash. Drizzle the oil over the vegetables Distribute the vegetables evenly on the baking sheet. Put squash into plastic mixing bowl, add olive oil, lime juice, and minced rosemary and toss Arrange squash on roasting pan in single layer.
So that’s going to wrap this up with this special food oven roasted butternut squash with rosemary and cumin recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
