Oven Roasted Butternut Squash with Rosemary and Cumin

1. 1

   Preheat oven to 400F/200C.

2. 2

   Cut butternut squash into 4-5 cm chunks (1.5-2 inch).

3. 3

   Cut carrot if using into 1 cm round slices (1/2 in).

4. 4

   Cut potatoes into bite sized chunks.

5. 5

   I like to boil them for about 6 or 7 minutes to help make them crispier after baking but it's not necessary.

6. 6

   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.

7. 7

   Transfer to an oven safe tray or dish and spread out evenly.

8. 8

   Bake for 40 minutes at 400F/200C.

9. 9

   After 20 minutes, turn and mix the vegetables to help bake evenly.

10. 10

    Serve and enjoy!

11. 11

    Sprinkle with more salt & pepper if necessary.

* Per serving · 4 servings · Values may vary.

No additional tips available.