Butternut Squash Sauce (1 point)

4 servings (1/4 cup each)

Ingredients:

1 1/2 cups butternut squash, cooked

1/2 cups leeks, white part only

2 tsp minced garlic

6 tbsp light parmesan cheese

1 tsp dried sage

Directions:

In a large, deep non-stick sprayed skillet, sauté the leeks and garlic over medium-low heat until soft, about 5-6 minutes.

Puree the butternut squash using a blender or immersion blender. Add to the skillet.

Add salt and pepper to season. Then start adding enough water, a little at a time, to thin out the sauce to your liking.

Stir in the sage and parmesan cheese. Heat until cheese is incorporated and sauce is heated through.