Hello everybody, it is Brad, welcome to my recipe page. 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 food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look 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 is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look fantastic. Oven Roasted Butternut Squash with Rosemary and Cumin is something that I have loved my entire 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. Butternut squash roasted with fresh rosemary and garlic makes a satisfying side dish, especially during the fall months.
To begin with this particular recipe, we must 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:
- Make ready 1/2 butternut squash
- Make ready 1 carrot
- Prepare 2 potatoes
- Get 2 Tbsp olive oil
- Make ready 1/2 to 1 tsp cumin seeds
- Get 1 or 2 tsp rosemary, fresh or dry
- Make ready to taste salt & pepper
You should be starting to see some color on the side that was touching the baking sheet. More Recipes from Kalyn: Roasted Butternut Squash with Lime and Rosemary. This simple oven-roasted butternut squash is a simple, savory side dish with fresh herbs and garlic. Crispy outside, soft and creamy inside.
Instructions 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. Stir, then continue roasting until the vegetables are tender and lightly browned.
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