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Oven Roasted Butternut Squash with Rosemary and Cumin
Introduce
Chef :
FeliceOven Roasted Butternut Squash with Rosemary and Cumin
Probably the best way to bring out the flavor of butternut squash is to oven roast it. It comes out nutty and deliciously sweet! Simply toss with olive oil, your favorite herbs, salt & pepper and bake for 40 minutes.
Ingredient
Food ration :
3 servingsCooking time :
45 mins
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
Cooking instructions
* 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.
Note: if there is a photo you can click to enlarge it
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