Roasted Butternut Squash Sauce 2 Weight Watcher Points Plus Recipes
ROASTED BUTTERNUT SQUASH SAUCE, 2 WEIGHT WATCHER POINTS PLUS
This recipe takes squash out of the pasta filling and turns it into a delicious, healthy, low-fat sauce.
Provided by Bolistoli
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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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