Nancy’s Butternut Squash & Carrot Puree

Looking for good vegetable recipes? Try this healthy dish using butternut squash and carrots. It’s also known as Mulligan Stew.

Wash, dry and grease a small to medium Butternut Squash. Poke it with one or two small holes for steam to escape. Preheat oven to 375° and bake for one hour or until tender or soft to the touch. Remove peel and seeds from center of squash, placing the meat of the squash in a food processor.
Steam one package of baby carrots over chicken broth until tender. Combine the carrots and squash in a food processor and puree until smooth. Put puree in a mixing bowl and add


• 2 tbsp of Butter or Olive Oil
• 2 tsp of dried orange peel
• 2 tsp of cinnamon or allspice
• 1 tsp of sea salt


Blend together and place in a casserole dish. Bake at 350° for 35 minutes or until bubbly and hot.
This can be frozen in a casserole dish. Thaw completely prior to baking. ENJOY!

By | 2014-08-04T12:41:08+00:00 October 11th, 2012|Recipes|