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Oven Roasted Butternut Squash With Rosemary And Cumin Recipe

Oven Roasted Butternut Squash with Rosemary and Cumin Recipe
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Category : Dinner main or side
Cooking Time : 45 minutes
Serving : 3
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Prepare the ingredients before making Oven Roasted Butternut Squash with Rosemary and Cumin in your home. Then, follow these steps below to serve Oven Roasted Butternut Squash with Rosemary and Cumin for your family or friends.

Ingredients: Oven Roasted Butternut Squash with Rosemary and Cumin

  • 1/2 butternut squash
  • 1 carrot
  • 2 potatoes
  • 2 Tbsp olive oil
  • 1/2 to 1 tsp cumin seeds
  • 1 or 2 tsp rosemary, fresh or dry
  • to taste salt & pepper

How to Make Oven Roasted Butternut Squash with Rosemary and Cumin

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Oven Roasted Butternut Squash with Rosemary and Cumin in your home by yourself.

    Step 1
  • Preheat oven to 400F/200C.
  • Step 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).
  • Step 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.
  • Step 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.
  • Step 5
  • Transfer to an oven safe tray or dish and spread out evenly.
  • Step 6
  • Bake for 40 minutes at 400F/200C. After 20 minutes, turn and mix the vegetables to help bake evenly.
  • Step 7
  • Serve and enjoy! Sprinkle with more salt & pepper if necessary.
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