Butternut Squash & Sage Pasta

This is one of my favorite recipes from the Weight Watchers website. I love butternut squash and quick easy meals.  Oh, and theirs the whole I LOVE pasta. The recipe is ideal when you have leftover butternut squash sitting around. Cutting it up is the most time consuming part. I normally cut this recipe in half to just feed the two of us.

Butternut Squash & Sage Pasta
Adapted from Weight Watchers

Ingredients

• 1 spray of cooking spray
• 20 ounces uncooked butternut squash, fresh, peeled, cut into 3/4-inch chucks
• 8 ounces uncooked bow tie pasta
• 1/8 teaspoon salt
• 1/2 teaspoon black pepper or to taste
• 5 1/3 Tablespoons grated Parmesan cheese, divided (1/4 cup plus 4 tsp)
• 3 Tablespoons sage, minced

Instructions

• Preheat oven to 375ºF. Coat a baking sheet with cooking spray.
• Place squash on prepared baking sheet and roast until tender and starting to caramelize, about 25 to 30 minutes.
• Bring a large pot of salted water to a boil. After squash has been roasting for about 15 minutes, cook pasta according to package directions; drain and return to pot.
• Add squash, buttermilk, salt and pepper to pot; toss over low heat to warm through, about 1 minute. Remove from heat and add 1/4 cup of Parmesan cheese and sage; toss to mix and coat.
• Spoon about 1 1/2 cups of pasta into each of 4 serving bowls; top each with 1 teaspoon of remaining Parmesan cheese and serve immediately.

If you don’t like sage, this recipe is also delicious with fresh basil or chives.  (I have not tried this, let me know if you have success with these!)

Servings = 4

Weight Watchers Points Plus = 9