Butternut Squash Purée for Orange-Colored Pasta

Makes 2½ cups

1    butternut squash (about 2 pounds),
      halved lengthwise and seeded
1    tablespoon olive oil

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

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.