Hey everyone, hope you’re 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. This time, I will 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 in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Oven Roasted Butternut Squash with Rosemary and Cumin is something that I’ve 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 liberally with cooking Combine the olive oil, garlic and rosemary in a medium-size mixing bowl. 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.
To get started with this recipe, we must first 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:
- Make ready 1/2 butternut squash
- Make ready 1 carrot
- Get 2 potatoes
- Make ready 2 Tbsp olive oil
- Make ready 1/2 to 1 tsp cumin seeds
- Take 1 or 2 tsp rosemary, fresh or dry
- Take to taste salt & pepper
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. In a large bowl, toss together the butternut squash, beets, onion, garlic, rosemary, and melted butter.
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.
In a large bowl, combine squash, rosemary, thyme, salt. 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. Rainbow roasted carrots are an easy and flavorful side dish. You can roast them with your favorite spices, or try them with rosemary, cumin, and cinnamon. - Just roll with it.
So that is going to wrap this up for this special food oven roasted butternut squash with rosemary and cumin recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
