I have not posted a Weight Watcher’s recipe in quite awhile. Last year I seemed to make more goodies over the holidays than normal so I am trying to eat healthier to begin the new year and you can’t go wrong with butternut squash. Serving size is 3 slices with a 4 PointsPlus value. Pretty good for such a tasty squash with cheese, panko and a little butter.
Butternut Squash with Asiago Cheese and Sage, Adapted
- 1 medium sized butternut squash
- olive oil flavored cooking spray
- salt and pepper to taste
- 2 tbsp. butter melted and add some fresh minced garlic to taste (or add pats of butter all over and sprinkle with minced garlic)
- 1/4 cup Panko
- 1/4 cup Asiago cheese, grated (Parmesan would be great too)
- 2 tsp. fresh sage, minced (hard to believe my sage is not covered with snow and I can still use it) thyme would be another choice
Preheat the oven to 450°F. Pierce squash with a fork all over and place on paper towels in the microwave. Microwave at high for 1 minute (I cooked it longer). I cut the squash in half lengthwise and removed the seeds and membrane. I then cut each half into 7-8 slices and peeled each slice. Be sure to remove all of the skin down to the orange flesh.
Spray a 13 x 9-inch baking dish with cooking spray and place the slices in the dish. Sprinkle with salt and pepper to taste and drizzle with the garlic butter. Bake uncovered for about 30 minutes or until tender.
Combine the bread crumbs, cheese and sage. Sprinkle evenly over the squash. Spray the crumb mixture with cooking spray. Bake an additional 10-15 minutes or until the top is nicely browned.
Recipe by cookingwithauntjuju.com
This week I am all about veggies; first Sauerkraut Apple Latkes and now this delicious squash. These sides would go great with a number of dishes other bloggers have provided over at Angie’s party. Stop and say hello to Julie and Elaine and see what everyone has brought.