This carrot and butternut squash puree has a creamy texture yet contains no added fat. Enjoy this gorgeously orange-hued side dish with any roast dinner, especially at Thanksgiving and through the Holiday season.
Ingredients:
- 1 pound carrots, peeled and sliced
- 1 pound butternut squash, peeled and cut into cubes
- 1/4 cup orange juice
- 1/8 tsp nutmeg
Preparation:
Steam carrots and squash until tender, about 10-12 minutes. Transfer to a food processor. Add orange juice and nutmeg. Blend until smooth. Season with freshly ground pepper if desired.
Serves 6
Per Serving: Calories 89, Calories from Fat 2, Total Fat 0.2g (sat0g), Cholesterol 0mg, Sodium 28mg, Carbohydrate 19.6g, Fiber 3.3g, Protein 2.2g
