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 RosemaryCourse: SidesCuisine: MediterraneanDifficulty: Easy
A savory and satisfying take on roasted butternut squash.
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
- 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.