Butternut Squash and Carrots with Delicious Basil & WHB

September 22, 2008 by Maggie | 10 Comments

Welcome to Say Yes to Salad! If you're new here and you like what you see, subscribe to my feed for updates on food, fashion, fitness, fun in NYC, and more.

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
stevia – equivalent of 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, stevia, 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: