Well, the baby is finally here! Baby C joined us early Sunday morning in the midst of a torrential thunderstorm. Yep, he came in with a bang! M wins major points for husband of the year - he has taken to doing EVERYTHING around the house (he gets six weeks paternity leave), including the COOKING! Now, for those of you who know M, he's no chef. He's not even a sous chef. He's kind of like Linguini from Ratatouille. He needs help. So I'm on the sidelines, helping him prepare meals that are not only healthy and kid-friendly, but will also nourish this nursing mama AND are husband-proof. Tonight's choice is super easy and wicked delish! It comes from Cookie magazine, a now defunct parenting magazine which used to have incredible recipes in it. However, if you like this type of meal, check out momfilter.com - a blog set up by the editors of Cookie!
You need:
1 butternut squash - peeled, seeded, and cubed (this works with both fresh and frozen)
1 lb. pasta of your choice
olive oil
1/4 sliced onion
thyme (fresh or dried)
salt
pepper
1 small container of rocotta cheese
basil (fresh or dried)
Start by roasting the squash. Toss cubed squash with olive oil, onion, thyme, salt, and pepper. Roast on a cookie sheet at 425 degrees for 40 min. Set aside. Cook the pasta according to package directions for al dente. Drain the pasta and toss with the baked squash mixture. Add spoonfuls of ricotta cheese. Toss with more olive oil (to keep it moist), salt, pepper, and a sprinkle of basil. Top with some parmesan cheese, if you wish.
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