Roasted Butternut Squash Sauce, 2 Weight Watcher Points Plus

Recipe by Bolistoli
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READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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