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    You are in: Home / Recipes / Roasted Acorn Squash and Carrot Puree Recipe
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    Roasted Acorn Squash and Carrot Puree

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    0 mins

    1 hr 20 mins

    Chef mariajane's Note:

    This is a delicious way to enjoy a squash purée!! This recipe came from cooking,com.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325°F Cut each squash in half and remove seeds. Cut off rind with a small sharp knife. Cut squash into 1-inch cubes.
    2. 2
      Peel carrots and cut into 1-inch pieces. Mix squash and carrots with 5 tablespoons apple butter, 1/2 teaspoons salt, and freshly ground black pepper. Place mixture on baking sheet big enough to accommodate vegetables in one layer. Add 3 tablesooons water and cover with foil.
    3. 3
      Bake for 1 hour. Remove foil. Add 1/2 cup water and bake for 20 minutes more.
    4. 4
      Transfer vegetables to food processor and process until very smooth. This must be done in several batches.
    5. 5
      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).

    Ratings & Reviews:

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    Nutritional Facts for Roasted Acorn Squash and Carrot Puree

    Serving Size: 1 (214 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 102.3
     
    Calories from Fat 3
    99%
    Total Fat 0.3 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 70.4 mg
    2%
    Total Carbohydrate 25.3 g
    8%
    Dietary Fiber 4.4 g
    17%
    Sugars 8.4 g
    33%
    Protein 1.7 g
    3%

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