Description

Roast Squash & Carrots with Peanut Dressing & Zingy Herbs is a vibrant dish featuring roasted squash and carrots, topped with a rich peanut dressing and a zesty herb dressing. The combination of caramelized vegetables, creamy peanut sauce, and fresh, zingy herbs creates the perfect balance of flavors and textures.

Ingredients

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)

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Instructions

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, turning halfway through, until tender and caramelized.
To make the peanut dressing, whisk together the peanut butter, soy sauce, maple syrup, rice vinegar, sesame oil, garlic, and ginger in a small bowl. Gradually add warm water to reach your desired consistency.
For the zingy herb dressing, mix the lime juice, olive oil, mint, and coriander in a small bowl.
Once the vegetables are roasted, arrange them on a serving platter. Drizzle generously with peanut dressing, followed by the zingy herb dressing.
Top the dish with shaved cucumber and toasted sesame seed gomashio (optional). Serve immediately.

Notes

You can use other types of squash like acorn, kabocha, or any other winter squash variety.

Feel free to make the peanut dressing in advance and store it in the fridge for up to a week.

To make the dish spicier, add red pepper flakes or chili sauce to the peanut dressing.

This recipe is naturally gluten-free with gluten-free soy sauce or tamari.

Gomashio is optional, but it adds a nice crunch and depth of flavor. You can skip it if preferred.

If you want to add protein, consider grilled chicken, tofu, or tempeh.

Roast the vegetables ahead of time and store them in the refrigerator for 1–2 days before assembling the dish.

To make this dish lower in fat, use less sesame oil in the dressing or opt for almond butter instead of peanut butter.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Roasted
Cuisine: Asian Fusion

Nutrition

Serving Size: 1/4 of recipe
Calories: 230
Sugar: 12g
Sodium: 300mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 4g
Cholesterol: 0mg