Hello all! Did you see the good news? I'm under my calories today!
Yes, I'm a little "too" under, but I hear it's good to surprise your body every once in a while with a day you don't eat quite enough, so this is okay.
Plus, I'm full! Whooo!
I wanted to share one of my go-to recipes for this week. This pasta salad is delicious, and it's vegetarian too! It makes a TON, so be ready with your pint freezer bags to freeze 12, 1 cup servings. I've been having it for lunch for the past few days, and it's awesome!
Butternut Squash Pasta Salad (Originally from BUDGET BYTES, one of the best cooking websites EVER!!! I luv you Budget Bytes!)
1 3lb. butternut squash
4 T extra virgin olive oil, divided (you can use regular olive oil too)
1 t dried sage (all I had was powdered, so I used about 1/2 t to compensate)
1 lb. pasta (bb recommends orecchiette, but I couldn't find any, so I just used regular small shells)
1/2 bunch of fresh parsley, chopped
1/3 c. dried cranberries (after making this once, I think I'll add more next time)
3/4 c. shredded parmesan (all I had was grated and it worked fine.)
salt and pepper to taste
STEP 1: Cut the ends off of the squash to provide a flat, stable surface. Stand the squash on one end and use a vegetable peeler to remove the skin. Slice a few rounds off of the small end to shorten the squash, and then cut down through the center of the thick end to expose the center. Use a spoon to scoop out the seeds and center pulp. Cut the remaining squash into small cubes.
STEP 2: Heat 2 Tbsp of olive oil in a large pot or skillet over medium heat. Once the oil is hot, add the cubed squash, sage, salt & pepper (a generous sprinkle). Saute until the squash tender (about 10-15 min). They will looks slightly translucent and will start to smash a little like a cooked potato. Taste a cube or two to make sure they're cooked through. Turn the heat off.
STEP 3: While the squash is cooking, cook the pasta. Bring a pot of water to a boil and add a generous sprinkle of salt to the pasta water for flavor. Cook the pasta according to the package directions (boil for 7-10 minutes or until al dente). Drain the pasta.
STEP 4: Once the squash is tender and the pasta is drained, add the pasta, cranberries, and chopped parsley to the pot. Stir to combine.
STEP 5: Drizzle the last 2 Tbsp of olive oil over everything and add salt and pepper to taste. Lastly, stir in the shredded parmesan. Serve warm!
*Note: all of the above recipe is the property of Budget Bytes. Please don't sue me! I'm a really poor grad student....