Butternut Squash and Carrots with Delicious Basil & WHB

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


  • 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
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:

10 Replies to “Butternut Squash and Carrots with Delicious Basil & WHB”

  1. 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.

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