Roasted Butternut Squash with Fresh Herbs


  • lb butternut squash, chopped
  • 2 large garlic cloves, minced
  • 1/2 cup olive oil
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 1 tsp dried rosemary
  • 1/2 tsp sea salt
  • ground pepper to taste


Preheat oven 375 degrees F. Peel and chop squash into 1/4 sized cubes. Put into a medium size bowl, add all the herbs with olive oil and garlic. Mix until all the squash is evenly covered with herbs and olive oil. Put into a shallow baking dish. Bake for 45 minutes or until the squash is tender. Toss the squash about 3 times, while cooking.

Yield: 4-6


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