Roasted Butternut Squash Sauce 2 Weight Watcher Points Plus Recipes

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.

Steps:

• Preheat the oven to 425 degrees F.
• Trim both ends off the squash and remove the skin with a vegetable peeler. Cut the squash in half lengthwise with a large, sharp knife. Scoop out the seeds with a spoon. Cut the squash halves crosswise into 1-inch thick half-moons, then dice into 1-inch pieces. (A 3-pound squash will yield about 7 cups.)
• Place the diced squash, olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Toss to coat evenly. Spread the squash in a single layer on a rimmed baking sheet. Roast for 35 to 40 minutes, until the squash is lightly browned and tender, turning once with a metal spatula.