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Snack recipe · from the recipe book

Roasted Butternut and Carrot Basil Sauce

A velvety, gently sweet roasted squash and carrot sauce brightened with fresh basil and lemon, lovely spooned over steamed or roasted vegetables.

Roasted Butternut and Carrot Basil Sauce

Ingredients

  • 2½ cups cubed350 gButternut squash, peeledcut into 1-inch cubes
  • 2½ medium150 gCarrotscut into 1/2-inch coins
  • 1 medium110 gYellow onioncut into wedges
  • 3 cloves9 gGarliccloves left whole, unpeeled
  • 2 tbsp27 gOlive oil
  • ¾ cup180 gVegetable brothwarmed
  • 1 cup leaves25 gFresh basilleaves picked
  • 1 tbsp15 gLemon juice
  • 2½ tbsp20 gPumpkin seeds (pepitas)
  • ⅛ tsp1 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Toss the butternut, carrot, onion and garlic with two-thirds of the olive oil and spread them on the sheet pan.
  3. Roast for 30 to 35 minutes, stirring halfway, until the vegetables are tender and browned at the edges; add the pumpkin seeds to a corner of the pan for the last 5 minutes to toast.
  4. Let cool 5 minutes, then squeeze the garlic from its skins.
  5. Scrape the roasted butternut, carrot, onion, garlic and toasted pumpkin seeds into a blender with the warm vegetable broth and blend until smooth.
  6. Add the basil, lemon juice, salt, black pepper and the remaining third of the olive oil and pulse just until the basil is finely flecked through the sauce.
  7. Spoon over steamed or roasted vegetables, warm or at room temperature.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Allergens: none in the ingredients as written. Some brands contain gluten.

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

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