Roasted Squash And Carrot Puree (Fat Free)

1. 1

   Preheat oven to 325 degrees F.

2. 2

   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.

3. 3

   Prepare the vegetables by cutting both into 1 inch pieces. Even sizes assures even cooking and will be worth the effort.

4. 4

   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.).

5. 5

   Peel carrots and cut into 1-inch chunks.

6. 6

   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.

7. 7

   Remove foil. Add 1/2 cup water and bake for 20 minutes more.

8. 8

   Transfer vegetables to food processor and process until very smooth. This should be done in batches.

9. 9

   Transfer to medium saucepan. Add remaining 3 tablespoons apple butter and salt and pepper to taste. Reheat gently before serving.

10. 10

    (This dish can also be made early in the day and reheated.).

* Per serving · 4 servings · Values may vary.

No additional tips available.