Roasted Butternut Squash Sauce, 2 Weight Watcher Points Plus

READY IN: 1hr 15mins
Recipe by Bolistoli

This recipe takes squash out of the pasta filling and turns it into a delicious, healthy, low-fat sauce.

Top Review by berry271

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.

Ingredients Nutrition


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Peel and seed the squash; cut into 1 inch chunks.
  3. Toss the squash in the olive oil and transfer to a shallow roasting pan.
  4. Season with salt and pepper.
  5. Add sweet onion wedges and unpeeled garlic cloves to squash.
  6. Roast vegetables in the oven until tender (about 40 minutes).
  7. While vegetables are roasting, saute sage leaves in small amount of olive oil or butter (1 or 2 teaspoons), until crisp. Reserve.
  8. Transfer the roasted vegetables to a food processor and puree.
  9. Add chopped sage, nutmeg, cottage cheese, and chicken broth to food processor and blend.
  10. Add more broth or water, if necessary to thin sauce.
  11. Pour contents of food processor into a saucepan and heat through. Do not let sauce boil.
  12. Adjust seasoning to taste (salt, pepper, nutmeg).
  13. Add sauce to cooked pasta and garnish with crispy sage leaves.
  14. Serve with parmesan cheese, if desired.

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