Oven Roasted Butternut Squash with Rosemary and Cumin is the first thing that appears to most people’s thought when it comes to a perfect meal. Today, we will provide you instructions on preparing a comforting Oven Roasted Butternut Squash with Rosemary and Cumin.
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Firstly, below are the ingridients that you should ready to serve Oven Roasted Butternut Squash with Rosemary and Cumin:
- Take 1/2 of butternut squash.
- Use 1 of carrot.
- You need 2 of potatoes.
- Take 2 Tbsp of olive oil.
- Prepare 1/2 to 1 tsp of cumin seeds.
- Provide 1 or 2 tsp of rosemary, fresh or dry.
- Take to taste of salt & pepper.
After preparing the ingridients, now we are ready to make our yummy 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..
Recipe : Oven Roasted Butternut Squash with Rosemary and Cumin
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