Roasted Squash and Carrot Puree (Fat Free)

Recipe by justcallmetoni
READY IN: 1hr 45mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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.).
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