five ingredient fridays: your perfect halloween sidedish

tomorrow night i'm hosting a small halloween harvest dinner. here's our very orange menu:

• jamaican chicken breasts (not festive, but we needed a main dish - i'll post these soon as they are amazing!)
• sweet potato fries
• bones and blood (bone-shaped breadsticks and marinara - idea from our best bites)
• amazing orange jello (again, recipe to come)
• pumpkin and bat sugar cookies cut and decorated by my 2 year old
• carrot puree

okay... the carrot puree sounds scary, right? let me tell you right now, it's not. my friend carole served it at a fabulous lunch at her house last month and we're all still drooling. and it's the star of five ingredient fridays because it's sooooo easy!

carrot puree
from martha stewart

picture from martha stewart

2 pounds carrots, cut into 2-inch lengths
coarse ground salt and pepper
1 tablespoon butter
1/4 cup reduced-fat sour cream

1. cover carrots with water by 1 inch in a sauce pan. add salt. bring to a boil and then simmer for 25-30 minutes or until carrots are very tender.
2. drain carrots and transfer to a food processor or blender. add butter and sour cream. season with salt and pepper. process until smooth, scraping the bowl/blender when needed. serve.

are you doing a festive dinner? what are you serving?