How to Make Super Quick Homemade Oven Roasted Butternut Squash with Rosemary and Cumin
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The ingredients needed to cook Oven Roasted Butternut Squash with Rosemary and Cumin:
- Provide 1/2 of butternut squash.
- Get 1 of carrot.
- Provide 2 of potatoes.
- Provide 2 Tbsp of olive oil.
- Prepare 1/2 to 1 tsp of cumin seeds.
- Get 1 or 2 tsp of rosemary, fresh or dry.
- Use to taste of salt & pepper.
Steps 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..
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