I’ve got dinner and an arm workout for you all in 1 post!
I have a love-hate relationship with butternut squash. I love to eat it, but I hate to chop it. It is a serious arm workout. Be sure to stretch your triceps/biceps before chopping up this beast of a veggie.
I had intentions of making this meal tonight, but not actually eating it until tomorrow. I have some long work days ahead of me this week, so I didn’t want to be bothered with making dinner tomorrow and Tuesday. I had leftover Vegetable Fried Quinoa that I planned on eating tonight….but this pasta dish is now half gone. I blame tonight’s lack of self control on my intense love for all things fall.
I love butternut squash and pumpkin. And sweet potatoes. And apple cider. And walking Ob in the evenings and not having to come home and immediately shower because I’m drenched in sweat from the heat/humidity. Just kidding. I never immediately shower. I ran at 8:30 this morning and didn’t shower until about 4:00pm this afternoon. Is 24 too young to let yourself go? Don’t answer that. Back to discussing the fall season. I love the anticipation of the holidays being right around the corner. I love boots and scarves and cute sweaters (haven’t actually busted those out yet, since it is still 85° in Jacksonville). And I love love LOVE dishes like this one that are filled with fall veggies and inordinate amounts of cheese.
I used to love summer. Unfortunately, my love for summer ended right around the time I graduated college and got a full time job and stopped getting 3 months of the year off. Now, I just associate summer with intense heat and working while I live vicariously through my younger friends who spend their 3 months taking cruises and impromptu trips to Key West.
Now that I’m a workin’ woman and I don’t get to experience summer in all of its vacation glory, I think fall is easily my favorite season. That’s right, I said it. Fall is better than summer. Summer and its crazy heat and humidity can suck it. Boom!
Roasted Butternut Squash & Pumpkin Pasta
- 1 1/2 cups whole wheat pasta
- 1 butternut squash, peeled and chopped
- olive oil
- dash of cinnamon
- dash of nutmeg
- salt & pepper, to taste
- 2 tablespoons yogurt butter
- 2 teaspoons minced garlic
- 1 15oz. can pumpkin (I only used about 3/4 of the can, but you can use as much as you prefer)
- 1 tablespoon flour
- 1/4 cup mascarpone cheese
- 1/2 cup fontina cheese, shredded
- 1/2 cup parmesan cheese, shredded
- 1/4 cup mozzarella cheese, shredded
- slightly more than 2/3 cup milk (I used vanilla almond milk)
- bread crumbs
Make this for dinner STAT. Okay? Okay. Just try not to eat half the pan in 1 sitting…or do. Actually, I hear that’s what cool people do.Read More