Oven Roasted Butternut Squash with Rosemary and Cumin

• 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

1. Preheat oven to 400F/200C.
2. Cut butternut squash into 4-5 cm chunks (1.5-2 inch).
3. Cut carrot if using into 1 cm round slices (1/2 in).
4. Cut potatoes into bite sized chunks.
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. 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. Transfer to an oven safe tray or dish and spread out evenly.
8. Bake for 40 minutes at 400F/200C.
9. After 20 minutes, turn and mix the vegetables to help bake evenly.
10. Serve and enjoy!
11. Sprinkle with more salt & pepper if necessary.

butternut squash, carrot, potatoes, olive oil, cumin seeds, rosemary, salt

Taken from cookpad.com/us/recipes/280127-oven-roasted-butternut-squash-with-rosemary-and-cumin (may not work)