Roasted Squash and Carrot Puree Fat Free

Creamy, flavorful, and entirely guilt-free, this Roasted Squash and Carrot Purée delivers rich autumnal flavors without a drop of added fat. Made with roasted butternut squash and tender carrots, this velvety side dish is elevated by a hint of nutmeg and a touch of seasoning for a perfect balance of savory and sweet. The natural sweetness of the roasted vegetables is brought to life with a simple blending technique that transforms them into a silky purée. Whether served as a cozy, warm accompaniment to your favorite meal or prepped ahead for meal planning, this dairy-free and fat-free delight is as nourishing as it is versatile. Ready in under an hour, it’s the ultimate healthy comfort food to add to your seasonal recipe collection.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 medium (~2 lbs) butternut squash
• 3 large carrots
• 0.5 cups vegetable broth (optional for blending)
• 0 to taste salt
• 0 to taste black pepper
• 0.25 teaspoons ground nutmeg
• 0.25 cups water

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2

Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves cut side down on the prepared baking sheet.

Step 3

Peel the carrots and cut them into 2-inch pieces. Scatter the carrot pieces around the squash on the baking sheet.

Step 4

Pour 1/4 cup of water directly onto the baking sheet to create steam as the vegetables roast.

Step 5

Place the baking sheet in the oven and roast for 35-45 minutes, or until the squash is fork-tender and the carrots are soft. Check occasionally to ensure there's still some moisture on the sheet; add a bit more water if necessary.

Step 6

Remove the vegetables from the oven and let them cool slightly. Once cool enough to handle, scoop the flesh from the squash, discarding the skin.

Step 7

Place the roasted squash flesh, carrots, and any juices from the baking tray in a blender or food processor.

Step 8

Add the vegetable broth, nutmeg, a pinch of salt, and black pepper to the blender. Blend until smooth. If the mixture is too thick, add additional vegetable broth or water, 1 tablespoon at a time, until the desired consistency is achieved.

Step 9

Taste the puree and adjust seasoning as needed with more salt, pepper, or nutmeg.

Step 10

Serve warm as a side dish or allow to cool completely before transferring to an airtight container for storage in the refrigerator for up to 4 days.

Nutrition Facts

Serving size	(1311.9g)

Amount per serving	% Daily Value*
Calories	466.3

Total Fat 1.6g	0%
Saturated Fat 0.3g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 2818.4mg	0%
Total Carbohydrate 118.6g	0%
Dietary Fiber 35.9g	0%
Total Sugars 28.7g
Protein 10.7g	0%

Vitamin D 0IU	0%
Calcium 462.8mg	0%
Iron 6.9mg	0%
Potassium 3347.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 2.7%

Protein: 8.1%

Carbs: 89.2%