ROASTED SQUASH AND CARROT PUREE (FAT FREE)
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.
Provided by justcallmetoni
Categories Apple
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- 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.).
Nutrition Facts : Calories 127.3, Fat 0.4, SaturatedFat 0.1, Sodium 169.2, Carbohydrate 31.9, Fiber 5.4, Sugar 8.4, Protein 2.3
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LaShaun Painter
[email protected]I love that this puree is so versatile. You can serve it as a side dish, a soup, or even a dip.
Aghafaraz48 Farazagha48
[email protected]This puree is the perfect side dish for roasted chicken or fish.
Sudip Mishra
[email protected]I made this puree for a party and it was a huge hit! Everyone loved it.
Maher ShahAd
[email protected]I'm on a low-fat diet and this puree is a perfect fit. It's delicious and healthy.
Peter White
[email protected]This puree is so creamy and flavorful. I love the roasted flavor of the squash and carrots.
stephen cheung
[email protected]I'm a busy mom and I love that this puree is so quick and easy to make. It's a lifesaver on busy weeknights.
OLD LEGENDS
[email protected]This puree is a great way to use up leftover squash and carrots. It's a delicious and healthy snack or meal.
Beathrine Savage
[email protected]I added a bit of garlic and thyme to this puree and it was amazing! It's so versatile, you can really add any seasonings you like.
Osman Junior Koroma
[email protected]I've made this puree several times and it always turns out great. It's a keeper!
Aleksandar Bozic
[email protected]I love that this recipe is so easy to make. It's a great weeknight meal.
Yvonne Trivett
[email protected]This puree is the perfect comfort food. It's warm, creamy, and satisfying.
Sur Faraz
[email protected]I'm not a fan of squash, but this puree was delicious! I'll definitely be making it again.
Happy Happy
[email protected]This recipe is a great way to sneak vegetables into your kids' diet. My kids loved it!
Mashele Mash
[email protected]I made this puree for a potluck and it was a huge success! Everyone loved it.
Ajay Sada
[email protected]This puree was a hit with my family! It was creamy, flavorful, and packed with vegetables. I loved that it was fat-free, too.