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.
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Recipe Information
Ingredients
- 1 medium (~2 lbs) butternut squash
- 3 large carrots
- 0.5 cups vegetable broth (optional for blending)
- to taste salt
- to taste black pepper
- 0.25 teaspoons ground nutmeg
- 0.25 cups water
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
Cut the butternut squash in half lengthwise and scoop out the seeds. Place the squash halves cut side down on the prepared baking sheet.
Peel the carrots and cut them into 2-inch pieces. Scatter the carrot pieces around the squash on the baking sheet.
Pour 1/4 cup of water directly onto the baking sheet to create steam as the vegetables roast.
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.
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.
Place the roasted squash flesh, carrots, and any juices from the baking tray in a blender or food processor.
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.
Taste the puree and adjust seasoning as needed with more salt, pepper, or nutmeg.
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
Calories |
466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2818 mg | 123% | |
| Total Carbohydrate | 118.6 g | 43% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 28.7 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 463 mg | 36% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3348 mg | 71% | |
*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.
