I’m submitting this recipe to Weekend Herb Blogging, hosted this week by Haalo from Cook (almost) Anything At Least Once and started by Kalyn of Kalyn’s Kitchen. My “herb” = butternut squash!
This is a recipe for that delicious dish I made on Sunday night – I hope you enjoy it!
Butternut Squash and Carrots with Delicious Basil
Ingredients
- 1/2 butternut squash (~1 pound)
- 3-4 carrots
- 4 large cloves of garlic (depending on how much you like garlic this can be reduced, but I made it with a lot and it was divine)
- 1.5 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 2 teaspoons sesame oil
- 2 teaspoons sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cumin
- dash of chili powder
- salt & pepper, to taste
- large handful of basil, roughly chopped
Directions
1. Chop the squash and carrots into small sticks. Chop the garlic finely.
2. Steam the squash, carrots, and about 3/4ths of the garlic with salted water for 15 minutes.
3. Mix the dressing – the rest of the garlic, lemon juice, vinegar, oil, sugar, cinnamon, cumin, chili powder, and salt & pepper.
4. Once the veggies are done steaming, let them cool for a few minutes. Then toss them in a large bowl with the dressing. Lastly, add in the fresh basil and serve warm or at room temperature.
Serving ideas – with greek yogurt, brown rice, or couscous. Here is mine with greek yogurt and some peanut sauce:
TheSaladGirl Tweets
this looks great – a must make!
Heavenly. Basil is easily my favorite herb. Glad your site is accepting comments now, I had some trouble yesterday – or the day before, I can’t remember.
what a great autumn dish. It looks so pretty too.
YUM!!!!!
Next time, try adding a little grated ginger to the dressing.
Nate – thanks for the tip
That would be perfect.
I love the combination of ingredients here, great recipe. And I would never consider using less garlic!
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[...] In Mountain View, CA Maggie is The Salad Girl and has made Butternut Squash with Carrots and Basil [...]