So I ride my bike to school everyday. I love to bike; it’s good for me, it’s faster than the bus or walking, and it’s super convenient. In my apartment complex we have bike racks to lock our bikes and I’ve never had a problem with it being outside. Well, this past weekend I didn’t use my bike. When I go to get on my bike to ride on to class, I swing my leg over and try to sit…and notice that my bike seat is MISSING. Missing you say? How is that possible? SOMEONE STOLE IT!
Ugh. So I had to make reports to my apartment complex managers and the police. It baffles me that someone would just come up and steal a bike seat…like what? Apparently bike part/bike thefts are very common here. My dad was telling me that one of the national news stations did a series on bike thefts a couple of days ago. Ironic. He said that they put a GPS inside the bike and within the hour the bike was stolen, taken apart, and hidden in someone’s house. So maybe my bike seat is sitting in someone’s house waiting to be used again. I hope they enjoy it because it was a really nice, comfortable seat.
Then came the hunting-for- bike-parts adventure. My silly bike (her name is Ethel) made it very difficult to find the right replacement parts, but my wonderful, detective mother found them!
Anyway, after dealing with all of that, class, homework, meetings, and rehearsal all week, I’m tired. Therefore, I didn’t want to make anything for dinner that was too complicated, but really wanted something delicious. I looked in my freezer and saw that I had frozen butternut squash (pureed) and pasta in my cupboard. HAZA! A work of art was born.
Introducing my Creamy Butternut Squash Sauce & Pasta: delicious, nutritious, and easy. It is sweet, thanks to the squash, and savory, thanks to the spices. It’s saucy [Don’t get saucy with me, Bearnaise!] and creamy and amazing. Enough yakking, lets eat.
Creamy Butternut Squash Sauce & Pasta
2 nicely sized portions
-1 cup butternut squash puree, plain
-1/2 cup unsweetened almond milk
-2 tablespoons water*
-Onion, chopped (about a 1/4 cup)
-2 cloves of garlic, minced
-1/4 teaspoon smoked paprika
-1/2 teaspoon dried oregano
-1/4 teaspoon parsley
-1/8 teaspoon ground cinnamon
-1/8 teaspoon thyme
-4-5 leaves of fresh basil, chopped finely
-Salt and pepper to taste
-4 to 6 ounces of pasta
1. Pour a little bit of avocado oil on the bottom of a pot and heat to medium heat. When hot, saute the onions until golden. (about 4 minutes)
2. Pour in the butternut squash puree, almond milk, and water. Stir until completely combined.
3. Add in all of the spices and stir well. Let it heat up for about 3 minutes and taste it. Adjust spices to your liking.
4. Once you are getting big bubbles in your sauce, turn the heat down to low and let it simmer for 30 minutes. Stir occasionally.
5. While your sauce is simmering, bring water (in a separate pot) to a boil.
6. Once the water is boiling, add in the pasta and stir until submerged. Cook according to the instructions on the box/package.
7. Drain your pasta and pour back into the same pot.
8. Pour the sauce onto your pasta and mix it all up.
7. Serve right away!
*If you want your sauce to be less thick, add more water by the tablespoon.
I topped mine with some sauteed mushrooms and a bit more basil!
Man oh man, that was one of the best dinners I’ve made since getting back to school. I’ve just been so busy that dinners have been harder to make due to laziness. But this was well worth it…not that it was difficult at all…but still.
This week has been kind of crazy/hectic/frustrating, but it makes me realize that I am actually really lucky. I’m grateful to have a bike, to have the privilege of going to this school, to have this blog, to have such a great life, and to have such a fantastic family who are always happy to help me even when they are super busy.
Never take anything for granted, not even your bike seat.
Now go think of all the things you’re grateful for…one of which, I hope, is this pasta dish 😉
Until next time,
“Life is a combination of magic and pasta.” Federico Fellini ….isn’t that the truth.