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Savory Roasted Butternut Squash with Cumin, Coriander, and Rosemary

I made two types of butternut squash for dinner — one sweet, and one savory. I assumed most would favor the sweet, cinnamony version, but this one was favored unanimously.

Savory Roasted Butternut Squash with Cumin, Coriander, and Rosemary

Course: SidesCuisine: MediterraneanDifficulty: Easy
Servings

4-6

servings
Prep time

10

minutes
Cooking time

30

minutes
Total time

40

minutes

A savory and satisfying take on roasted butternut squash.

Ingredients

  • 1 butternut squash, peeled, seeded, diced

  • 1 onion, diced

  • 2-3 tbs butter or olive oil

  • A few sprigs fresh rosemary, stemmed and coarsely chopped

  • 2 tsp ground cumin (adjust quantity up or down depending on size of squash/personal taste)

  • 2 tsp ground coriander seeds (adjust quantity up or down depending on size of squash/personal taste)

  • Salt and pepper, to taste

Instructions

  • Preheat oven to 400°F
  • Toss all ingredients together, spread on a baking sheet (lined with parchment paper to make cleanup easier).
  • Roast, turning few times to cook evenly, until squash is soft and browned.

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