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Roasted Acorn Squash and Carrot Puree


Source: Entertaining 1-2-3
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Rating: 5
by: David, NV Reviewed: 11/13/2007
In fact I have already made this twice. The first time I followed the recipe exactly, working for at least 45 minutes just peeling the squash. The second time I cut the squash into quarters, seeded, spread the apple butter on the quarters, and then roasted as per recipe and then just spooned flesh away from the peel. (Of course the carrots were no problem.) It had the exact same result without all the hassle of peeling raw acorn squash!
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