Prep 15 mins
Cook 1 hr
This recipe takes squash out of the pasta filling and turns it into a delicious, healthy, low-fat sauce.
- 1 butternut squash
- 1 tablespoon olive oil
- salt and pepper, to taste
- 1 sweet onion, cut into wedges
- 5 garlic cloves, large, unpeeled
- 12 sage leaves
- 1 -2 teaspoon butter or 1 -2 teaspoon olive oil
- 3 tablespoons sage, fresh, chopped
- 1⁄8 teaspoon ground nutmeg
- 1⁄2 cup cottage cheese, low fat
- 1 cup chicken broth, fat free
- Preheat oven to 375 degrees Fahrenheit.
- Peel and seed the squash; cut into 1 inch chunks.
- Toss the squash in the olive oil and transfer to a shallow roasting pan.
- Season with salt and pepper.
- Add sweet onion wedges and unpeeled garlic cloves to squash.
- Roast vegetables in the oven until tender (about 40 minutes).
- While vegetables are roasting, saute sage leaves in small amount of olive oil or butter (1 or 2 teaspoons), until crisp. Reserve.
- Transfer the roasted vegetables to a food processor and puree.
- Add chopped sage, nutmeg, cottage cheese, and chicken broth to food processor and blend.
- Add more broth or water, if necessary to thin sauce.
- Pour contents of food processor into a saucepan and heat through. Do not let sauce boil.
- Adjust seasoning to taste (salt, pepper, nutmeg).
- Add sauce to cooked pasta and garnish with crispy sage leaves.
- Serve with parmesan cheese, if desired.
A little labor intensive as I had to puree the butternut in batches in my super tiny processor (I miss my stick blender), but so so so GOOD. I added some rosemary and we had this over cheese ravioli one night and bow tie pasta the next. Really enjoyed it.