Butternut Squash and Carrots with Delicious Basil & WHB
09.22.08
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:




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 [...]