Roasted Butternut Squash Sauce 2 Weight Watcher Points Plus Recipes

Steps:

• Heat the oil in a 12" skillet over medium heat until shimmering. Add the squash and cook, stirring occasionally, until spotty brown, 15 - 20 minutes.
• Stir in the green onions, sage, mushrooms, nutmeg, 1/8 tsp salt, and 1/8 tsp pepper and cook until the green onions are softened, about 1 minute. Add the broth, bring to a simmer and cook, stirring occasionally, until the squash is tender, about 10 minutes.
• Cook pasta according to directions. Reserve ½ cup of cooking water.
• Add the squash mixture, parmesan and lemon juice to the pasta and toss to combine, adjusting the sauce consistency with the reserved cooking water if needed. Season with the salt and pepper to taste. Sprinkle with the almonds and serve.

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.