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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Roy Kmeid
[email protected]This puree was absolutely disgusting! I couldn't even finish it.
Angel Mwiti
[email protected]This puree was a waste of time. It was bland, watery, and had no flavor whatsoever.
Itx inoxcent Bacha
[email protected]I was disappointed with this puree. I thought it would be more flavorful, but it was actually quite bland.
Kabiru Rabiu
[email protected]This puree was a bit too spicy for my taste. I think it would have been better with less chili powder or cayenne pepper.
Njabulo Kea
[email protected]I followed the recipe exactly, but my puree turned out too runny. I think I may have overcooked the vegetables.
BAHADUR SIKDER
[email protected]This puree was a bit too thick for my taste. I think it would have been better with more liquid, such as broth or milk.
Destiny changer kawuku
[email protected]I found this puree to be a bit too sweet. I think it would have been better with less sugar or honey.
Rahima Begum
[email protected]This puree was a bit bland for my taste. I think it could have used more herbs and spices. However, it was still a good way to use up leftover vegetables.
Badhon Sarker
[email protected]I love the versatility of this puree. I've used it as a side dish, a dip, and even a spread for sandwiches. It's always delicious and I know I'm getting a healthy dose of vegetables.
Hussein Sbayti
[email protected]This puree was a great way to sneak some vegetables into my kids' diet. They loved the sweet flavor and didn't even realize they were eating squash and carrots.
Midul Ahmed
[email protected]I made this puree for a dinner party and it was a huge hit! Everyone loved the unique flavor and creamy texture. I will definitely be making this again for future gatherings.
Norman Schmitt
[email protected]This puree was perfect for a cold winter night. It was warm and comforting, and the roasted vegetables gave it a nice smoky flavor. I served it with a dollop of sour cream and it was absolutely delicious.
W Azad
[email protected]I was pleasantly surprised by how much I enjoyed this puree. I'm not usually a fan of squash, but the roasted flavor really brought out its sweetness. The carrots added a nice crunch and the herbs and spices gave it a delicious savory flavor.
Umu kulisi Mussa
[email protected]This puree was a great way to use up some leftover squash and carrots. It was also a nice change from the usual mashed potatoes or roasted vegetables. I will definitely be making this again!
Aliugbala Mmaduabuchi
[email protected]I love the simplicity of this recipe. With just a few ingredients, I was able to create a delicious and nutritious dish that my whole family enjoyed. The puree was smooth and creamy, and the roasted vegetables added a nice depth of flavor.
Christine Mayo
[email protected]This roasted squash and carrot puree was a delightful dish! The combination of sweet squash and earthy carrots created a rich and flavorful puree that was both comforting and elegant. I served it as a side dish with roasted chicken and it was a hit w