Roasted Butternut Squash Pasta with Walnuts and Manchego

My dear friend, Melanie, just had a stunning baby girl. It’s funny, when people described Ian as “alert”, I was a little confused as to what that meant exactly. Then I saw photos of Luciana, and that is exactly what came to mind. She just looks very…here. Like she knows the deal already.

I got to meet her in person today, and of course I had to cook for mama. It’s not an option. Cooking for mamas is my greatest pleasure, right up there with frosting and running on a foggy morning (in that order).

Because Melanie is nursing, I didn’t want to potentially upset the apple cart with cruciferous veggies or spice or cow’s milk.  I wanted to make a pasta with English peas but they were mighty sad at the market, so I picked up an organic butternut squash instead.

 

 

This came out really well. I cut the squash into bite-sized chunks, tossed them in a little olive oil and sea salt, and roasted at 400 degrees for about 35 minutes. Tossed with some pasta, toasted chopped walnuts, and some shaved manchego cheese (sheep’s milk). Voila! Nursing friendly late summer dinner. The sweet, caramelized squash with homey pasta, crunchy nuts and salty cheese did not disappoint, even sans onion or garlic.

 

 

It was lovely meeting tiny, tiny Luciana. I cried (it goes by SO fast!) as I walked in with my GIANT baby, and plopped him on the floor so I could give Melanie a squeeze. He promptly pooped. Out the side of his diaper. Down his leg and foot. All over Mel’s NEW rug. Yeah. He got a bath in her sink, and he made sure to barf on the carpet before we left as well. Guess he felt right at home!

I’m bleaching and washing her perfectly white washcloth as I type this.

3 comments on “Roasted Butternut Squash Pasta with Walnuts and Manchego

  1. i came on here looking for a recipe to add to this week’s menu and i got just that…and a hearty chuckle. i really like your sense of humor…and your writing.

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