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Roasted Squash and Carrot Puree (Fat Free)

By justcallmetoni on November 14, 2007

Photo by Annacia

4 Reviews

Prep Time: 25 mins
Total Time: 1 hrs 45 mins
Servings: 12

Photo by Annacia

About This Recipe

"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."

Ingredients

4 1/2 lbs acorn squash or 4 1/2 lbs butternut squash, about 2-3 large gourds
2 1/2 lbs carrots
1/2 cup apple butter, divided
1/2 teaspoon salt
pepper

Directions

Preheat oven to 325 degrees F.
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.
Prepare the vegetables by cutting both into 1 inch pieces. Even sizes assures even cooking and will be worth the effort.
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.).
Peel carrots and cut into 1-inch chunks.
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.
Remove foil. Add 1/2 cup water and bake for 20 minutes more.
Transfer vegetables to food processor and process until very smooth. This should be done in batches.
Transfer to medium saucepan. 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.).

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (276 g)

Servings Per Recipe: 12

Amount Per Serving: %
Calories 127.3
Calories from Fat 3: 82%

Amount Per Serving: %
Total Fat 0.4g: 0%
Saturated Fat 0.0g: 0%
Cholesterol 0.0mg: 0%
Sugars 8.4 g
Sodium 169.1mg: 7%
Total Carbohydrate 31.8g: 10%
Dietary Fiber 5.3g: 21%
Sugars 8.4 g: 33%
Protein 2.2g: 4%

Reviews

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

By *Bellinda* on October 08, 2009 | 965202
"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."

By ladypit on January 27, 2008 | 566408
"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!"

By Annacia on January 15, 2008 | 557670
"This is so good. Roasting the veggies first adds so much flavor - I didn't puree the veggies I just mashed them, I like a heavier texture than puree. The apple is wonderful with the carrot & squash. Definately a do again reckpe. Thanks for posting it justcallmetoni"

By Bergy on January 09, 2008 | 552704