turkey tips home | rozanne gold 's tips |
turkey ballotine| wild rice |
roasted acorn squash | cranberry conserve |
slow-baked pears

Rozanne Gold
Cookbook Author, Entertaining 1-2-3

Roasted 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.

turkey tips home | rozanne gold 's tips |
turkey ballotine | wild rice with five-hour onions |
roasted acorn squash and carrot purée | cranberry conserve | slow-baked pears, sauternes aspic

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