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.

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°FToss 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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