Saturday, November 13, 2010

pasta with butternut squash and sage

This is a Weight Watchers recipe that is surprisingly rich-tasting and delicious.

20 oz butternut squash, fresh, peeled, cut into 3/4-inch chunks
8 oz uncooked bow ties [I used whole wheat rotini; obviously the type of pasta doesn't matter much]
salt & pepper
1 cup(s) buttermilk
1/4 cup plus 4 tsp Parmigiano Reggiano, [I used romano]
3 Tbsp fresh sage, minced

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.

(7 points per serving; 5 if you use whole wheat pasta.)

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