Carrot-Squash-Maple PureeNo, it isn't baby food!!
Kind of the consistency of whipped potatoes. I really like this as a side dish, or a big bowl of it for lunch.
In a covered skillet, saute in 1/4 cup olive oil:
1 chopped onion
3 large peeled, sliced carrots
1 butternut squash, peeled, seeded, cubed
Saute about 10 minutes, stirring occasionally.
Then add 1 cup orange juice, cover, and simmer about 25 minutes (until vegetables are tender).
If there is any juice left, remove cover and cook until liquid has disappeared.
Put it into a food processor, add 1/4 cup pure maple syrup, and puree it
(I think you could use a mixer if you don't have a processor).
I also add a touch of cinnamon sometimes. This is SOOOO good!
And the starch (in the squash and carrots) doesn't bother me.
Patty
P.S. Tim, you don't need to attend my cooking school -- just look here for recipes!
And truthfully, I cook straight out of "Bon Appetit" magazine -- there are many starch-free recipes. I like their recipe index at the end of each issue -- I can scan the categories for something new to do with poultry, or fish, or maybe a soup, or a salad, etc. They have probably 150 recipes each month -- a year of "Bon Appetit" will keep you cooking forever, truly.
More Anne Geddes babies!
