Roasted Butternut Squash Sauce 2 Weight Watcher Points Plus Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet.
• Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

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.