Roasted Butternut Squash Sauce, 2 Weight Watcher Points Plus - cooking recipe

Ingredients

1 butternut squash
1 tablespoon olive oil
salt and pepper, to taste
1 sweet onion, cut into wedges
5 garlic cloves, large, unpeeled
12 sage leaves
1 -2 teaspoon butter or 1 -2 teaspoon olive oil
3 tablespoons sage, fresh, chopped
1/8 teaspoon ground nutmeg
1/2 cup cottage cheese, low fat
1 cup chicken broth, fat free

Preparation

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.