Fiery Butternut Squash Ketchup

Fiery Butternut Squash Ketchup and Carrot Fries on a metal sheet pan.
Number of Servings: 
About 23 cup
Recipe Source: 
15 Minute Vegan: On a Budget by Katy Beskow ($22.99, Quadrille, 2019)  


  • 5 12  oz leftover roasted butternut squash
  • 1 tsp harissa paste
  • Juice of 14 unwaxed lemon
  • Pinch of sea salt flakes
  • 2 tsp plain soy yogurt


  1. Add roasted squash, harissa paste, lemon juice, and salt with scant 12 cup of cold water to a blender. Or, alternately, blend in a bowl with a hand blender and blitz until smooth.
  2. Swirl through yogurt and serve as a dip.


Use leftover roasted squash to make this ketchup, which tastes great with Carrot Fries with Cinnamon Salt.

Nutrition Info: 
Per serving (serves 2): 41 Calories, 1 g Protein, 10 g Carbohydrates, 2 g Fiber, 150 mg Sodium, ★★★★ Vitamin A, ★★ Vitamin C,  Vitamin B6

Give This Great Recipe a Try!

Dip into something new with these Carrot Fries with Cinnamon Salt.