Directions:
- 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
| Amount Per 1 Serving | |||
| Calories | 81.74 Kcal (342 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 68.65mg | 3% | |
| Potassium | 509.73mg | 11% | |
| Total Carbs | 20.05g | 7% | |
| Sugars | 8.84g | 35% | |
| Dietary Fiber | 4.2g | 17% | |
| Protein | 1.51g | 3% | |
| Vitamin C | 12mg | 20% | |
| Vitamin A | 0.9mg | 31% | |
| Iron | 0.6mg | 3% | |
| Calcium | 51.5mg | 5% | |
| Amount Per 100 g | |||
| Calories | 50.17 Kcal (210 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 42.14mg | 3% | |
| Potassium | 312.88mg | 11% | |
| Total Carbs | 12.31g | 7% | |
| Sugars | 5.42g | 35% | |
| Dietary Fiber | 2.58g | 17% | |
| Protein | 0.93g | 3% | |
| Vitamin C | 7.4mg | 20% | |
| Vitamin A | 0.6mg | 31% | |
| Iron | 0.3mg | 3% | |
| Calcium | 31.6mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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