Well Kids, it’s another What I Ate Wednesday, thanks to Peas and Crayons! As it turns out. I was quite the hungry monster! Like, two bowls of pasta hungry. Like nibbling on butternut squash while watching “Teen Mom 2″ and swearing at the television, hungry.
Seriously, who SNACKS on butternut squash? Hmmm. I guess me. What 20 something year old woman watches “Teen Mom 2″ ??? WHY? WHY? Criminetly. Can I please put a force field against stupid around my kids? Does that exist? Is it like the boy in the plastic bubble? Only more awesome? I hope it has sequins. My kids like sparkly things.
Ok, back to WIAW, For breakfast, I had my old standby of old fashioned oats with cinnamon and flax.
Lunch was a giant salad with bacon, lettuce, tomato, and goat cheese. The dressing can be found here. You see that pretty salad bowl? Yeah, my salad needed tossed. (do with THAT what you will) So I ended up eating it out of this bowl.
My afternoon snack was sooooo good. Hotel Du Chocolat chili chocolate truffles. Holy fat batman, it was wonderful.
DINNER! Oh, dinner. How I loved thee. It was more satisfying than saying “I told you so” to a Herman Cain supporter. (ok ok, maybe not THAT good.)
Pasta with Butternut Squash, Kale, and Goat Cheese
Butternut Squash, Kale, and Goat Cheese Pasta
Keywords: entree vegetarian fall winter
- 8 oz pasta
- 6 oz goat cheese
- 2 lb butternut squash
- 8 oz kale
- 2 T EVOO
- salt and pepper
- 1/2 of the water the pasta was cooked in
peel butternut squash
cube butternut squash
drizzle with 1 T EVOO, salt and pepper and roast at 350F for 35min
Cook pasta according to package instructions and drain. Reserve some of the pasta water.
In the pasta pot, heat the remaining olive oil and saute the kale with salt and pepper
add in the hot butternut squash
toss in the pasta and crumbled goat cheese
add 1/2 cup of the pasta water and stir.
Serve and devour.
Have you ever had it with pasta? ZOMG.