1 pt. Butternut Squash and Carrot Puree
Source of Recipe
internet
List of Ingredients
1 tablespoon extra-virgin olive oil
1 medium onion, diced
3 carrots, peeled, thinly sliced
3 1/2 pounds butternut squash, peeled, seeded, cut into 1/2 inch pieces
1 cup fresh orange juice
1 to 2 tablespoons pure maple syrup, to taste
1/4 teaspoon ground nutmeg, or to taste
1/4 teaspoon ground coriander, or to taste
Salt and freshly ground white pepper, to tasteRecipe
Heat a large, deep skillet or Dutch oven over medium-high heat. Add 1 tablespoon oil and warm until hot. Add onion and saute until just tender but not browned, about 4 minutes. Add carrots and saute until coated, about 1 minute. Add squash and saute until beginning to soften, about 8 minutes. Pour orange juice over vegetables.
Cover and simmer until vegetables are soft, about 25 minutes. Uncover and simmer until all liquid evaporates, about 5 minutes. Stir in maple syrup. Cool slightly. Working in batches, puree mixture in blender or food processor until smooth. Mix in nutmeg and coriander. Season to taste with salt and pepper. Transfer to serving bowl. Makes about 5 cups of pureed vegetable.
Serves 10 (1/2 cup serving size)
NUTRITIONAL INFORMATION: 1/2 cup serving equals calories 105, fat 2 g, (saturated fat < 1 g), 23 g carbohydrates, 2 g protein, 5 g dietary fiber, 18 mg sodium.
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