Roast Squash & Carrots with Peanut Dressing & Zingy Herbs

Why You’ll Love This Recipe

This recipe brings together the natural sweetness of roasted squash and carrots with the richness of peanut dressing and the freshness of zingy herbs. The warm roasted vegetables, with their tender yet caramelized texture, are beautifully complemented by the creamy peanut dressing. The herb dressing adds a refreshing contrast, while the cucumber and gomashio provide a delightful crunch. Whether you serve it as a light meal or a side dish, this dish is both comforting and refreshing, perfect for any occasion.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Vegetables:
1 medium butternut squash, peeled and chopped
4 medium carrots, peeled and chopped
Olive oil, for drizzling
Salt and pepper, to taste

For the Peanut Dressing:
3 tbsp peanut butter
1 tbsp soy sauce
1 tbsp maple syrup
1 tbsp rice vinegar
1 tbsp sesame oil
1 garlic clove, minced
1 tsp grated fresh ginger
2–3 tbsp warm water (to thin out the dressing)

For the Zingy Herb Dressing:
Juice of 1 lime
1 tbsp olive oil
1 tbsp fresh mint, chopped
1 tbsp fresh coriander, chopped

For Topping:
1/4 cucumber, shaved thinly
2 tbsp toasted sesame seed gomashio (optional)

Directions

Step 1 – Roast the Vegetables:
Preheat the oven to 200°C (400°F). Toss the chopped squash and carrots with olive oil, salt, and pepper. Spread them on a baking tray and roast for 30–40 minutes, until tender and caramelized, turning halfway through.

Step 2 – Make the Peanut Dressing:
In a small bowl, whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger. Gradually add warm water until the dressing reaches your desired consistency.

Step 3 – Prepare the Zingy Herb Dressing:
In a small bowl, mix together the lime juice, olive oil, mint, and coriander.

Step 4 – Assemble the Dish:
Once the vegetables are roasted, arrange them on a serving platter. Drizzle the peanut dressing generously over the veggies, followed by the zingy herb dressing.

Step 5 – Top the Dish:
Garnish with shaved cucumber, toasted sesame seed gomashio (optional), and serve immediately.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

• Add Protein: Add grilled chicken, tofu, or tempeh for a protein boost.

• Other Veggies: Swap or add other root vegetables like parsnips or sweet potatoes.

• Crispy Tofu: Cube and fry tofu for a crispy texture instead of the roasted vegetables.

• Vegan Version: Use maple syrup or agave in the peanut dressing for a fully plant-based meal.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on a stovetop for the best results, but this dish can also be enjoyed cold as a salad.

FAQs

Can I use other types of squash?

Yes, you can use acorn squash, kabocha, or any other winter squash variety.

Can I make the peanut dressing in advance?

Yes, the peanut dressing can be made ahead of time and stored in the fridge for up to a week.

How do I know when the vegetables are done roasting?

The vegetables should be tender and golden brown at the edges. Test with a fork to make sure they are easily pierced.

Can I use another nut butter for the dressing?

Almond butter or cashew butter would work well as alternatives to peanut butter.

Is this recipe gluten-free?

Yes, this dish is naturally gluten-free, as long as you use a gluten-free soy sauce or tamari.

What is gomashio, and can I skip it?

Gomashio is a toasted sesame seed seasoning with a pinch of salt. You can skip it if you prefer, but it adds a nice crunch and depth of flavor.

How do I make this dish spicier?

Add a pinch of red pepper flakes or a dash of chili sauce to the peanut dressing for extra heat.

Can I add other herbs to the zingy herb dressing?

Feel free to experiment with cilantro, basil, or parsley for a different flavor profile.

Can I roast the vegetables in advance?

Yes, you can roast the vegetables ahead of time and store them in the refrigerator for a day or two before assembling the dish.

How do I make this recipe lower in fat?

You can use less sesame oil in the peanut dressing or opt for a lighter nut butter like almond butter to reduce the fat content.

Conclusion

Roast Squash & Carrots with Peanut Dressing & Zingy Herbs is a deliciously fresh, vibrant dish with a perfect balance of roasted sweetness, creamy richness, and bright, tangy herbs. The flavors come together beautifully, making it a great option for both light meals and side dishes. With its combination of textures—tender roasted vegetables, crunchy cucumber, and a smooth peanut dressing—this dish offers a delightful eating experience that will leave you craving more.