ROASTED SQUASH AND CARROT PUREE (FAT FREE)
My brother and I have a game each holiday where he tries to figure out which dishes prepared for our Thanksgiving table are lowfat and which are "real food." Let's see if he gets this one right. LOL. Using apple butter in this combination brings what looks like a flavorful side to the table in three simple ingredients and the dish can be prepared the day before and easily reheated. Directions are long, but it is really easy.
Provided by justcallmetoni
Categories Apple
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- 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.).
Nutrition Facts : Calories 127.3, Fat 0.4, SaturatedFat 0.1, Sodium 169.2, Carbohydrate 31.9, Fiber 5.4, Sugar 8.4, Protein 2.3
ROASTED ACORN SQUASH WITH MUSHROOMS, PEPPERS AND GOAT CHEESE
Steps:
- For the acorn squash: Preheat the oven to 375 degrees F. Trim the tops and bottoms off the squash. Cut in half horizontally so the cut-ends will keep the pieces flat. Clean the inside of the squash. Separate the seeds from the membranes and rinse well. Dry the seeds with a paper towel and set aside.
- Place the squash cut-side up on a baking sheet, drizzle with the olive oil and sprinkle with 1 teaspoon of the salt and the pepper. Place the seeds on a separate baking sheet or foil. Roast the squash 30 minutes. Roast the seeds at the same time, checking and moving them around after 10 minutes and again after 20 minutes. Depending on the size of the seeds, they may be done after 20 minutes, or up to 30 minutes. Sprinkle the seeds with the remaining salt, and set aside with the squash.
- For the filling: Set a large saute pan over high heat and add the butter. When melted, add the cabbage, onions, peppers, sprinkle with salt and pepper and gently toss to combine. Allow the cabbage to wilt down, about 5 minutes. Add the mushrooms and cook, 3 to 4 minutes. Add the garlic and toss to combine. Saute 2 to 4 minutes longer, and adjust the seasoning with salt and pepper.
- For assembling: Preheat the broiler to low. Fill the roasted acorn squash halves with the filling. Sprinkle the crumbled goat cheese over the top, then top with the roasted squash seeds. Broil just until the cheese is warm. Garnish with a small amount of Italian parsley, if using, and serve.
ROASTED ACORN SQUASH AND GARLIC MASH
Provided by Marcela Valladolid
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F.
- Place the squash, cut sides down, in a glass baking dish. Place the baking dish into the oven and pour enough water into the baking sheet to fill halfway up the sides (this will help steam the squash so it doesn't dry out, making the flesh easier to mash). Place the foil-wrapped garlic directly on an oven rack. Roast the garlic and squash until very tender, about 1 hour. Cool slightly.
- Melt 1 tablespoon of butter in a heavy, small skillet over medium-high heat. Add the leeks and apple and saute until crisp tender, about 6 minutes. Season with salt, to taste.
- Scoop the cooled acorn squash flesh into a large bowl. Using a potato masher, mash the flesh until smooth. Unwrap the garlic and squeeze the roasted garlic flesh into the squash puree. Add the remaining 6 tablespoons of butter and mash. Stir in the thyme and season with salt, to taste. Place the mash in serving bowl and top with apple and leek saute.
ROASTED SQUASH, CARROTS & WALNUTS
After the turkey's done, I dial up the oven temp and roast carrots and squash for this yummy side. That frees me up to start the gravy. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Cut carrots in half lengthwise, then in half crosswise., In a large bowl, toss squash and carrots with brown sugar, oil, salt, cinnamon and nutmeg. Transfer to two greased foil-lined 15x10x1-in. baking pans. Roast 30 minutes, stirring occasionally., Sprinkle walnuts over vegetables. Roast 5-10 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 305 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 567mg sodium, Carbohydrate 40g carbohydrate (17g sugars, Fiber 10g fiber), Protein 5g protein.
ROASTED ACORN SQUASH
A late summer or fall dish that goes well with brown rice.
Provided by jen
Categories Fruits and Vegetables Vegetables Squash Winter Squash Acorn Squash
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Cut acorn squash in half. Roast them cut side up on a baking sheet for 50 minutes or until the flesh is just tender. Let the squash cool for 20 minutes.
- In a large skillet over medium heat melt the butter; saute the onions. Stirring occasionally, cook the onions for 10 minutes, or until they begin to brown at the edges. Mix in the garlic, coriander, and nutmeg. Cook the mixture 2 minutes more; then remove the pan from the heat.
- Spoon the seeds and stringy middle out of the squash, and discard these. Spoon out the flesh, chop it and add it to the onion mixture. Discard the skins. Heat and stir the squash-onion mixture, then season it with salt and pepper. Serve the squash hot.
Nutrition Facts : Calories 192.1 calories, Carbohydrate 28.8 g, Cholesterol 22.9 mg, Fat 9.2 g, Fiber 4.6 g, Protein 2.7 g, SaturatedFat 5.6 g, Sodium 361.3 mg, Sugar 7.2 g
ACORN SQUASH PUREE
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h30m
Yield Makes 4 cups
Number Of Ingredients 4
Steps:
- Prepare Basic Acorn Squash. When cool enough to handle, halve each squash lengthwise. Scoop out and discard seeds; scrape out flesh from squash halves, and transfer to a food processor (discard skin). Process until smooth. You can also season it and serve it as a side dish.
- In a medium saucepan, combine squash purée with 2 tablespoons butter and 1 teaspoon coarse salt. Cook over medium heat until hot, 3 to 4 minutes. Transfer to a serving dish, and sprinkle lightly with ground nutmeg.
Nutrition Facts : Calories 91 g, Fiber 3 g, Protein 2 g
ACORN SQUASH PURéE
Categories Food Processor Side Bake Vegetarian Low Cal High Fiber Squash Fall Chill Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 3
Steps:
- Sprinkle the cavities of the squash halves with salt and arrange the squash, inverted, in one layer in a buttered baking dish. Bake the squash, covered with foil, in the middle of a preheated 375°F. oven for 1 hour and let it cool until it can be handled. Scoop out the squash pulp, discarding the skin, and in a food processor purée it with the butter. Transfer the purée to a saucepan and simmer it, stirring occasionally, until the excess liquid is evaporated. Season the purée with the nutmeg and salt and pepper. The purée may be made 1 day in advance and kept covered and chilled.
ACORN SQUASH PUREE
"I created this recipe to have a healthy alternative to go along with our Thanksgiving meal. It's been a favorite that everyone loves." Ann Hennessy - Burnsville, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cut squash in half; discard seeds. Place squash cut side down in a 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350° for 35 minutes. Drain water from pan; turn squash cut side up. Bake 5-10 minutes longer or until tender. Cool slightly., Carefully scoop out squash; add to food processor. Add the cream cheese, milk, butter, onion, chives and basil; cover and process until blended. , Transfer to a 2-qt. baking dish coated with cooking spray; sprinkle with pecans. Cover and bake at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 160 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 187mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 4g fiber), Protein 7g protein. Diabetic Exchanges
ROASTED ACORN SQUASH AND CARROT PUREE
Make and share this Roasted Acorn Squash and Carrot Puree recipe from Food.com.
Provided by Chef mariajane
Categories Vegetable
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- 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.
- 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.
- 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 must be done in several batches.
- 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).
Nutrition Facts : Calories 102.3, Fat 0.3, SaturatedFat 0.1, Sodium 70.4, Carbohydrate 25.3, Fiber 4.5, Sugar 8.4, Protein 1.8
More about "roasted acorn squash and carrot puree recipes"
ROASTED ACORN SQUASH AND CARROTS RECIPE | HELLOFRESH
From hellofresh.com
Total Time 30 mins
PERFECT ROASTED ACORN SQUASH RECIPE - COOKIE AND KATE
From cookieandkate.com
ROASTED ACORN SQUASH | SIMPLE PALEO SQUASH RECIPE
From elanaspantry.com
HOW TO ROAST ACORN SQUASH - MAKE IT DAIRY FREE
From makeitdairyfree.com
ROASTED ACORN SQUASH - SIMPLYMADEEATS.COM
From simplymadeeats.com
MAPLE ROASTED ACORN SQUASH RECIPE - LOVE AND LEMONS
From loveandlemons.com
CURRY ROASTED ACORN SQUASH - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
ROASTED ACORN SQUASH PUREE RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
ACORN SQUASH PUREE - DAILY APPETITE
From dailyappetite.com
ROASTED ACORN SQUASH SOUP - JESSICA GAVIN
From jessicagavin.com
ACORN AND BUTTERNUT SQUASH RECIPES - THERESCIPES.INFO
From therecipes.info
12 ROASTED ACORN SQUASH RECIPES TO TRY THIS YEAR | ALLRECIPES
From allrecipes.com
ACORN SQUASH WITH CARROTS AND ROASTED SEEDS - GREENLITEBITES
From greenlitebites.com
SHEET PAN MEDITERRANEAN ROASTED CARROTS AND ACORN SQUASH
From dinnerreinvented.com
ROASTED CARROTS AND ACORN SQUASH WITH CARROT TOP PESTO - FOOD …
From foodwastefeast.com
ROASTED ACORN SQUASH - DINNER AT THE ZOO
From dinneratthezoo.com
ROASTED ACORN SQUASH AND CARROT PUREE RECIPE ~ MENUIVA.COM
From menuiva.com
ROASTED ACORN SQUASH - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
ROASTED ACORN SQUASH PURéE | EDIBLE FINGER LAKES
From ediblefingerlakes.com
ROAST ACORN SQUASH RECIPE | TASTING TABLE
From tastingtable.com
ACORN SQUASH PUREE – TASTY OVEN
From tastyoven.com
ROASTED PARMESAN ACORN SQUASH - THERESCIPES.INFO
From therecipes.info
ROASTED ACORN SQUASH WITH MIXED VEGETABLES
From healthynibblesandbits.com
SIMPLY ROASTED ACORN SQUASH - UNPEELED JOURNAL
From unpeeledjournal.com
RECIPE: ROASTED ACORN SQUASH PUREE - JJ VIRGIN
From jjvirgin.com
THE BEST ROASTED ACORN SQUASH SOUP - UNBOUND WELLNESS
From unboundwellness.com
EASY ROASTED ACORN SQUASH RECIPE - PRIMAVERA KITCHEN
From primaverakitchen.com
PARMESAN HERB ROASTED ACORN SQUASH - LAST INGREDIENT
From lastingredient.com
SAVORY OVEN ROASTED ACORN SQUASH RECIPE| THE RECIPE CRITIC
From therecipecritic.com
RUMP ROAST WITH ROASTED CELERY, CARROT AND ACORN SQUASH SOUP
From mymomsrecipebook.com
ROASTED ACORN SQUASH, RAINBOW CARROTS AND SWEET POTATOES
From marydukecooks.com
ROASTED ACORN SQUASH HALVES - DON'T SWEAT THE RECIPE
From dontsweattherecipe.com
ROASTED CARROTS & SQUASH | WEGMANS
From shop.wegmans.com
HERB-ROASTED PARMESAN ACORN SQUASH - THE REAL FOOD DIETITIANS
From therealfooddietitians.com
ROASTED ACORN SQUASH SLICES | LAURA FUENTES
From laurafuentes.com
ROASTED ACORN SQUASH (EASY RECIPE!) - THE ENDLESS MEAL®
From theendlessmeal.com
ROASTED ACORN SQUASH - SUNKISSED KITCHEN
From sunkissedkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love