Roasted Acorn Squash and Carrot Puree
- Active Time 20m
- Total Time 1h 40m
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
- Salt and freshly ground black pepper
Preheat the oven to 325 degrees F. Cut each squash in half and remove the seeds. Cut off the rind with a small sharp knife. Cut the squash into 1-inch cubes.
Peel the carrots and cut into 1-inch pieces. Mix the squash and carrots with 5 tablespoons apple butter, 1/2 teaspoon salt and freshly ground black pepper. Place the mixture on a baking sheet big enough to accommodate the vegetables in one layer. Add 3 tablespoons water and cover with foil.
Bake for 1 hour. Remove the foil. Add 1/2 cup water and bake for 20 minutes more.
Transfer the vegetables to a food processor and process until very smooth. This must be done in several batches.
Transfer to a medium pot. Add the 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.
nutrition information per serving
131 calories; 0g total fat; 0mg cholesterol; 54mg sodium; 33g carbohydrates; 5g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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