Sauces and Dressings
Butternut Squash Purée for Orange-Colored Pasta
Makes 2½ cups
Butternut Squash Purée for Orange-Colored Pasta
Makes 2½ cups
Vegetables color pasta noodles naturally and also add nutrients without affecting flavor.
Nutritional information per ½ cup (123g) of purée:Calories 106 (22% from fat)
carb. 22g
pro. 2g
fat 3g
sat. fat 0gchol. 0mg
sod. 7mg
calc. 87mg
fiber 4g
carb. 22g
pro. 2g
fat 3g
sat. fat 0gchol. 0mg
sod. 7mg
calc. 87mg
fiber 4g
Ingredients
- 1butternut squash (about 2 pounds),
- halved lengthwise and seeded
- 1tablespoon olive oil
Preparation
- 1. Preheat the oven to 375°F. Place squash halves on a rimmed sheet pan and coat all over with olive oil. Roast cut side down for 35 to 40 minutes, until skin has wrinkled and you can easily pierce through flesh with a sharp knife. Let cool slightly.
- 2. Scoop flesh out into the work bowl of a food processor and discard skin. Purée until smooth.
