Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roasted Squash and Carrot Puree (Fat Free) Recipe
    Lost? Site Map

    Roasted Squash and Carrot Puree (Fat Free)

    Roasted Squash and Carrot Puree (Fat Free). Photo by Annacia

    1/4 Photos of Roasted Squash and Carrot Puree (Fat Free)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 45 mins

    25 mins

    1 hr 20 mins

    justcallmetoni's Note:

    My brother and I have a game each holiday where he tries to figure out which dishes prepared for our Thanksgiving table are lowfat and which are "real food." Let's see if he gets this one right. LOL. Using apple butter in this combination brings what looks like a flavorful side to the table in three simple ingredients and the dish can be prepared the day before and easily reheated. Directions are long, but it is really easy.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325 degrees F.
    2. 2
      Prepare roasting pan or baking sheet with a lip with a good dose of cooking spray. Lining the pan with foil is a good time saving option here.
    3. 3
      Prepare the vegetables by cutting both into 1 inch pieces. Even sizes assures even cooking and will be worth the effort.
    4. 4
      With the squash, use a large chef's knife to cut the squash in half lengthwise, the scoop out the seeds. Use the knife to peel the squash. (Trimming a small amount from the bottom helps the veggie sit on the board.).
    5. 5
      Peel carrots and cut into 1-inch chunks.
    6. 6
      Mix squash and carrots with 5 tablespoons apple butter, 1/2 teaspoon salt, and freshly ground black pepper. Place mixture on baking pan, sprinkle with 3 tablespoons water and cover with foil. Bake for 1 hour.
    7. 7
      Remove foil. Add 1/2 cup water and bake for 20 minutes more.
    8. 8
      Transfer vegetables to food processor and process until very smooth. This should be done in batches.
    9. 9
      Transfer to medium saucepan. Add remaining 3 tablespoons apple butter and salt and pepper to taste. Reheat gently before serving.
    10. 10
      (This dish can also be made early in the day and reheated.).

    Ratings & Reviews:

    • on October 08, 2009

      55

      This was great. I love acorn squash and usually just roast it. I'm glad I have another recipe to use for it now.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 27, 2008

      55

      This is so rich. I halved the recipe and we enjoyed it very much. We felt that we could only eat a very little bit though. But we will be enjoying it! Thanks.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 15, 2008

      55

      What a lovely and welcome change in veggies. I baked the squash and then scooped the meat into the food processor along with the carrots that baked along side it and proceeded by the recipe...ok, I added some cinnamon. This is really delicious, easy to make and Fat FREE!! Thank you Toni, thank you!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Roasted Squash and Carrot Puree (Fat Free)

    Serving Size: 1 (276 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 127.3
     
    Calories from Fat 3
    82%
    Total Fat 0.4 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 169.1 mg
    7%
    Total Carbohydrate 31.8 g
    10%
    Dietary Fiber 5.3 g
    21%
    Sugars 8.4 g
    33%
    Protein 2.2 g
    4%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes