Roasted Butternut Squash Sauce 2 Weight Watcher Points Plus Recipes

MEXICAN CASSEROLE - 6.5 WEIGHT WATCHER POINTS

Steps:

• Brown ground beef and chopped onions in large skillet; brown 10 to 12 minutes or until thoroughly cooked, stirring constantly. Drain well and rinse with warm water to remove all fat; return beef/onions to skillet.
• Add corn, black beans, tomatoes, chilies/jalapenos and taco seasoning mix; mix well. Reduce heat; simmer 5 minutes.
• Meanwhile spray 12x8-inch (2-quart) baking dish with nonstick cooking spray. Cut each tortilla in half; place 8 halves in bottom of sprayed baking dish, overlapping slightly.
• Spoon half of beef mixture evenly over tortillas. Spoon sour cream over beef mixture; spread evenly. Top with remaining 8 tortilla halves and remaining beef mixture. (Cover tightly with foil & Freeze for later OR cook as directed below...).
• (Thaw overnight if frozen) Heat oven to 350ºF. Bake at 350ºF for 25 minutes. Remove from oven; sprinkle with cheese. Cover; let stand 5 minutes or until cheese is melted. Sprinkle with chopped cilantro and serve with fresh chopped lettuce, tomatoes, salsa, black olives, etc... /.
• Makes 6 large Servings at 6.5 weight watcher pts/each.

ROASTED BUTTERNUT SQUASH SAUCE, 2 WEIGHT WATCHER POINTS PLUS

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.

PUMPKIN FLUFF WW 2 POINTS PLUS

Steps:

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

WEIGHT WATCHER'S BUTTERNUT SQUASH, SAGE AND MUSHROOM CASSEROLE

Steps:

• Preheat oven to 400°F Cut 1 squash in half lengthwise. Peel other squash and cut into 1/2-inch cubes.
• Coat a nonstick cookie sheet with cooking spray. Remove seeds from squash that was cut lengthwise and place cut side down on cookie sheet. Roast until very soft, about 35 to 40 minutes. Remove from oven and let cool.
• Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add 2 chopped garlic cloves. Swirl skillet to mix and cook until fragrant, about 10 seconds. Add mushrooms and 1/4 teaspoon salt. Increase temperature to high and cook, stirring often, 6 minutes. Remove from heat and stir in cubed butternut squash; let cool.
• Put evaporated milk, shallots, remaining 2 garlic cloves and sage in a medium saucepan. Bring to a boil, cover and remove from heat.
• Scrape flesh of roasted squash halves into a large bowl. Mash with a potato masher; add milk mixture and mash to mix. Season to taste with salt and pepper.
• Coat a 9 X 9-inch pan with cooking spray. Spoon half of mashed squash into bottom of pan and spread into an even layer. Top with 3 uncooked noodles (you will need to break them to make them fit) and spoon over 1 cup of mushroom-squash mixture. Top with 1/2 cup of mashed squash and repeat layers two more times ending with 1/2 cup of mashed squash.
• Cover pan with foil and bake 20 minutes. Remove foil and bake 10 minutes more. Remove from oven and let stand 10 minutes before slicing into 6 pieces.

WEIGHT WATCHERS (WW) ROASTED SQUASH RISOTTO

Steps:

• Place the squash on a tray and spray with the oil. Strip the leaves from the Rosemary and finely chop. Sprinkle over the squash and roast at 200 deg C for 20 minutes.
• Heat a heavy based pan and spray with oil. saute the onion until soft.
• add the rice and coat with the onion mix. Add a ladleful of stock and stir until it is absorbed. repeat this process until all the stock is used.
• Stir the garlic, cheese, vinegar and roasted squash and serve.