Nutrient-Packed Orange Bliss Puree
This vibrant puree is a delightful twist on the classic Sneaky Chef recipe, enriched with additional vegetables for a burst of flavor and nutrition. Loaded with sweet potatoes, carrots, and squashes, it provides a stealthy way to incorporate essential vitamins and minerals into your meals. Perfect for adding to a variety of dishes like macaroni and cheese, grilled cheese sandwiches, meatloaf, spaghetti sauce, or even pizza sauce, this versatile puree encourages creativity in the kitchen. In the summer, swap the winter squash for fresh yellow summer squash to keep your dishes light and refreshing. With its naturally sweet profile, you’ll find yourself sneaking this puree into everything for both kids and adults. Enjoy the endless benefits of incorporating extra vegetables into your culinary creations!
N/A
Servings
N/A
Calories
4
Ingredients
Ingredients
Sweet Potato
1 medium (peeled, rough chopped)
Carrots
3 medium (peeled and sliced into thick chunks)
Acorn Squash
1 small (halved, seeds removed (or use other orange winter squash; optional to use raw yellow summer squash))
Water
3-6 tablespoons (as needed for blending)
Instructions
1
Preheat your oven to 400°F (if baking the squash). Cut the acorn squash in half and scoop out the seeds and membranes. Place the squash, cut side down, on a baking sheet, and bake for about 30 minutes or until tender. Alternatively, you can microwave the squash in a microwave-safe dish, adding 1-2 tablespoons of water, covering it, and heating on high for about 8-10 minutes, checking for doneness by piercing with a fork.
2
In a medium pot, combine the chopped sweet potato and carrot chunks. Cover them with cold water and bring to a boil. Let them cook for about 20 minutes, or until both the sweet potatoes and carrots are very tender. Ensuring the carrots are fully cooked is crucial for a smooth puree.
3
If you decided to bake or microwave the squash, scoop out the flesh once it is cool enough to handle. If boiling, chop the squash beforehand and add it to the pot with the sweet potatoes and carrots during the last 10 minutes of cooking.
4
Drain all the cooked vegetables thoroughly and transfer them to a food processor. Start by adding 2 tablespoons of water. Blend on high until smooth, stopping occasionally to scrape down the sides to ensure everything is evenly incorporated. If needed, add more water gradually until you reach a silky and smooth consistency, but try to use the minimal amount of water necessary.
5
Transfer your puree to a storage container. This recipe yields approximately 3 cups of puree. If you'd like to make a larger batch, feel free to double the ingredients. Store in the refrigerator for up to 3 days or freeze in 1/4 cup or 1/2 cup portions using sealable plastic bags or small containers for easy use.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Nutrient-Packed Orange Bliss Puree?
It is a vibrant vegetable puree made from sweet potatoes, carrots, and squash, designed to be stealthily added to various dishes for a nutritional boost.
What are the main ingredients in this puree?
The main ingredients are sweet potatoes, carrots, acorn squash, and a few tablespoons of water.
How can I use this puree in everyday meals?
You can add it to macaroni and cheese, grilled cheese sandwiches, meatloaf, spaghetti sauce, or pizza sauce.
Is this recipe suitable for children?
Yes, its naturally sweet profile makes it a kid-friendly way to incorporate essential vitamins and minerals into their diet.
What temperature should the oven be set to for baking the squash?
The oven should be preheated to 400 degrees Fahrenheit.
How do I prepare the acorn squash for baking?
Cut the squash in half, scoop out the seeds and membranes, and place it cut-side down on a baking sheet.
How long does it take to bake the squash?
It typically takes about 30 minutes or until the squash is tender.
Can I cook the squash in the microwave?
Yes, place the squash in a microwave-safe dish with 1-2 tablespoons of water, cover it, and heat on high for 8-10 minutes.
How do I know if the microwaved squash is done?
Check for doneness by piercing the flesh with a fork to ensure it is tender.
How should the carrots and sweet potatoes be prepared?
Peel the sweet potato and carrots, then chop the sweet potato into rough chunks and slice the carrots into thick chunks.
How long should the sweet potatoes and carrots boil?
They should be boiled for about 20 minutes until they are very tender.
Why is it important to ensure the carrots are fully cooked?
Carrots must be very tender to ensure the resulting puree is completely smooth.
Can I boil the squash instead of baking it?
Yes, you can chop the squash beforehand and add it to the pot with the sweet potatoes and carrots for the last 10 minutes of boiling.
How much water should I add to the food processor?
Start with 2 tablespoons of water and add more gradually as needed to reach a silky consistency.
What is the target consistency for the puree?
The target consistency is silky and smooth.
How much puree does this recipe yield?
This recipe yields approximately 3 cups of puree.
Can I double this recipe?
Yes, you can easily double the ingredients to make a larger batch for future use.
How long can I store the puree in the refrigerator?
The puree can be stored in the refrigerator for up to 3 days.
Is this puree freezer-safe?
Yes, you can freeze the puree in 1/4 cup or 1/2 cup portions using sealable plastic bags or small containers.
What is a good summer alternative for winter squash?
You can use fresh yellow summer squash instead of winter squash for a lighter, refreshing version.
Is this recipe based on a specific method?
It is a twist on the classic Sneaky Chef recipe style, focusing on hidden vegetable nutrition.
What type of squash besides acorn squash can I use?
You can use other orange winter squashes as a substitute.
Do I need to peel the sweet potato?
Yes, the recipe recommends peeling the sweet potato before chopping and boiling.
Do I need to peel the carrots?
Yes, the carrots should be peeled and sliced into thick chunks.
What tags are associated with this recipe?
Tags include puree, sauce, vegetable, healthy, sneaky chef, kid-friendly, nutrition boost, and versatile.
How do I incorporate the squash if I boiled it?
If boiled, ensure it was added in the last 10 minutes of cooking, then drain it with the other vegetables.
How do I incorporate the squash if I baked it?
Once the baked squash is cool enough to handle, scoop out the flesh and add it to the food processor with the other cooked vegetables.
Can I use raw squash?
The recipe notes that raw yellow summer squash is an option, though winter squashes like acorn squash should be cooked.
What should I do if the puree is too thick?
Gradually add more water until you reach the desired smooth consistency.
Is there any salt or seasoning in this base puree?
The base recipe relies on the natural sweetness of the vegetables and does not list added salt or seasonings.