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Roasted Acorn Squash and Carrot Puree

Source: Entertaining 1-2-3
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour 40 Minutes
  Serves 12 (makes about 6 cups)
3 large acorn squash (1 1/2 pounds each)
2 1/2 pounds carrots
1/2 cup apple butter
Preheat oven to 325 degrees F. Cut each squash in half and remove seeds. Cut off rind with a small sharp knife. Cut squash into 1-inch cubes.

Peel carrots and cut into 1-inch pieces. Mix squash and carrots with 5 tablespoons apple butter, 1/2 teaspoon salt, and freshly ground black pepper. Place mixture on baking sheet big enough to accommodate vegetables in one layer. Add 3 tablespoons water and cover with foil.

Bake for 1 hour. Remove foil. Add 1/2 cup water and bake for 20 minutes more.

Transfer vegetables to food processor and process until very smooth. This must be done in several batches.

Transfer to medium pot. Add remaining 3 tablespoons apple butter and salt and pepper to taste. Reheat gently before serving. (This dish can also be made early in the day and reheated.)

Recipe reprinted by permission of Rozanne Gold. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 12 (makes about 6 cups)
Calories: 131
Sodium: 54mg
Fiber: 5g
Carbohydrates, Total: 33g
Protein: 3g
% Cal. from Fat: 0%
Spotlight Recipe Review See all 1 reviews »

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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