Roasted Squash And Carrot Puree (Fat Free)

• 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

1. Preheat oven to 325 degrees F.
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. Prepare the vegetables by cutting both into 1 inch pieces. Even sizes assures even cooking and will be worth the effort.
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. Peel carrots and cut into 1-inch chunks.
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. Remove foil. Add 1/2 cup water and bake for 20 minutes more.
8. Transfer vegetables to food processor and process until very smooth. This should be done in batches.
9. Transfer to medium saucepan. Add remaining 3 tablespoons apple butter and salt and pepper to taste. Reheat gently before serving.
10. (This dish can also be made early in the day and reheated.).

acorn, carrots, apple butter, salt, pepper

Taken from www.food.com/recipe/roasted-squash-and-carrot-puree-fat-free-265685 (may not work)