Acorn Squash And Carrot Purée Adapted from Rozanne Gold
Yield: 12 servings, about 6 cups
3 large acorn squash
2 1/2 pounds carrots
1/3 cup apple butter
Salt and freshly ground black pepper to taste
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 teaspoon salt, and freshly ground black
pepper. Place mixture on baking sheet big enough to accommodate vegetables
in one layer. Add 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 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.