Roasted Acorn Squash And Carrot Puree

Total Time: 1 hr 20 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 12
• 3 large acorn squash (1 1/2 lb. each)
• 2 1/2 lbs carrots
• 1/2 cup apple butter

Recipe

• 1 preheat oven to 325°f 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).