Roasted Squash And Carrot Puree (Fat Free) - cooking recipe

Ingredients

4 1/2 lbs acorn squash or 4 1/2 lbs butternut squash, about 2-3 large gourds
2 1/2 lbs carrots
1/2 cup apple butter, divided
1/2 teaspoon salt
pepper

Preparation

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.).