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Snack recipe · from the recipe book

Roasted Butternut and Carrot Basil Pizza Sauce

A sweet, velvety orange sauce of oven-roasted butternut squash, carrot and garlic, blended with fresh basil and a little balsamic tang for spreading on pizza.

Roasted Butternut and Carrot Basil Pizza Sauce

Ingredients

  • 2½ cups cubed350 gButternut squash, peeledcut into 1-inch cubes
  • 2 medium120 gCarrotspeeled and sliced into coins
  • ½ cup chopped80 gYellow onioncut into wedges
  • 4 cloves12 gGarlicpeeled whole cloves
  • 1½ tbsp20 gOlive oil
  • ¼ tsp2 gSalt
  • ¼ tsp0.5 gBlack pepper
  • ¼ tsp0.5 gCrushed red pepper
  • ¾ cup leaves20 gFresh basilleaves picked
  • 1¾ tsp10 gBalsamic vinegar
  • ½ cup100 gWater

Steps

  1. Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment.
  2. Peel and cube the butternut, slice the carrot, cut the onion into wedges and peel the garlic cloves.
  3. Toss the butternut, carrot, onion and garlic on the baking sheet with the olive oil, salt, black pepper and red pepper flakes, then spread in one layer.
  4. Roast for 30 to 35 minutes, stirring once halfway, until the vegetables are tender and browned at the edges.
  5. Let the roasted vegetables cool for 5 minutes, then scrape them into a blender with the basil, balsamic and half of the water.
  6. Blend until smooth, adding the remaining half of the water a little at a time until the sauce is thick but spreadable.
  7. Spread the sauce thinly over pizza dough before adding toppings, or refrigerate it covered for up to 4 days.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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