The secret ingredient in this recipe is the dry roasted and crushed cumin seeds. You can also use ground cumin but it will not give the lovely aroma you get from freshly roasted and crushed spices. Have a wonderful week!
Dice the squash into even sized pieces. Roast the cumin in a small skillet then crush it.
Marinate the squash in a ziplock bag with the olive oil and cumin. Leave for at least 30 minutes or several hours or overnight in the fridge. Bring to room temperature before roasting. Pour the marinated contents in a well oiled shallow roasting pan in a single layer and season with salt and freshly grated pepper (optional).
Cumin Spiced Roasted Butternut Squash
- 1Kg (2.2 Ib) butternut squash (4 cups diced)
- 1-2 teaspoons cumin seeds freshly roasted in a small skillet and crushed in a mortar
- 2 tablespoons olive oil
- Salt and pepper to taste
- Preheat the oven to 425ºF (220ºC) ten minutes before using. Lightly coat or brush a roasting pan with non-stick cooking spray or vegetable oil. Set aside. (I used a 7½ x 12 inch/19 x 30cm)
- Marinate the squash in a ziplock bag with the olive oil and freshly crushed cumin. Leave for at least 30 minutes or several hours or overnight in the fridge. Bring to room temperature before roasting. Please do not add salt until you’re ready to roast.
- Pour the marinated contents in the prepared roasting pan, in a single layer and season with salt and freshly grated pepper (optional). Roast in the centre of the oven for 35-45 minutes turning at least twice, after twenty minutes.
- Last Updated: 15 November, 2018
Great looking dish Liz.
Love the idea of cumin on the squash. Sounds delicious!
Cumin is such a great spice!!!