Roasted Butternut Squash Sauce 2 Weight Watcher Points Plus Food

PUMPKIN FLUFF WW 2 POINTS PLUS

Pumpkin Fluff WW 2 Points Plus image

There are few recipes for this already on Food.com but none of them are exactly like the one I have that we love. Six servings: 3 Points Plus or Eight Servings: 2 Points Plus

Provided by Marg CaymanDesigns

Categories Dessert

Time 5m

Yield 8 serving(s)

Number Of Ingredients 5

Ingredients

15 ounces pumpkin
1 (3 1/2 ounce) package vanilla instant pudding mix, fat free, sugar-free
1/2 cup skim milk
8 ounces Cool Whip Free, thawed
2 teaspoons pumpkin spice

Steps:

Using mixer, blend pumpkin and spice with the milk and mix.
Fold in Cool Whip. Chill.
Serve with ginger snaps or vanilla wafers.

Nutrition Facts : Calories 66.9, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.3, Sodium 183.2, Carbohydrate 15.8, Fiber 0.3, Sugar 11.9, Protein 1.2

ROASTED BUTTERNUT SQUASH SAUCE, 2 WEIGHT WATCHER POINTS PLUS

Roasted Butternut Squash Sauce, 2 Weight Watcher Points Plus image

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

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

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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