Roasted Acorn Squash And Carrot Puree – a delicious recipe with acorn, carrots, apple butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 325u00b0F Cut each squash in half and remove seeds. Cut off rind with a small sharp knife. Cut squash into 1-inch cubes.
2
Peel carrots and cut into 1-inch pieces. Mix squash and carrots with 5 tablespoons apple butter, 1/2 teaspoons salt, and freshly ground black pepper. Place mixture on baking sheet big enough to accommodate vegetables in one layer. Add 3 tablesooons water and cover with foil.
3
Bake for 1 hour. Remove foil. Add 1/2 cup water and bake for 20 minutes more.
4
Transfer vegetables to food processor and process until very smooth. This must be done in several batches.
5
Transfer to medium pot. 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).
384
kcal
Calories
24
g
Fat
43
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 3 large acorn squash (1 1/2 lb. each), 2 1/2 lbs carrots, 1/2 cup apple butter.
Yes, Roasted Acorn Squash And Carrot Puree falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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