I’m terrified of having children. Would you like to take a guess why?…
Is it the sleepless nights? No.
The idea of having dirty little fingerprints all over our walls? Ooops. Already happened.
The thought of having teenagers who will have a phone installed in each of their thumbs? Sort of. But no, that’s not it.
Having a child who refuses to eat anything but mac & cheese and chicken fingers. Bingo.
Now, I have nothing against a good bowl of mac & cheese, but I am pretty much incapable of eating (or preparing) the same meal twice in a row. Okay, twice in a year. Especially if it wouldn’t put a dent in our CSA supply.
So I’ve decided to start early with getting ready for this. (Okay, or maybe I have a husband who is not as thrilled as I am about the countless number of squashes we received before our CSA ended). Either way, this bowl of cheesy noodles is the best way to sneak in squash and kale for even the pickiest
Cheesy Tortellini and Squash
2 tbs. olive oil
1/2 medium butternut squash, peeled, seeded and cut into 1/2 inch cubes (I baked this first for about 20 minutes on 350 degrees to make it tender enough to cut but you don’t need to)
2 garlic cloves, chopped
1/4 tsp. red pepper flakes
Salt and pepper, to taste
Oregano, to taste
Basil, to taste
1/2 bunch kale, roughly chopped
2 cups cheese or pesto filled tortellini
1/2 cup parmesan cheese, grated
1. Cook tortellini according to package directions. Meanwhile, heat olive oil in large skillet over medium-high heat. Add squash and cook until slightly soft and golden, about 5-8 minutes, depending on if you baked it first to soften. Add garlic and seasonings and cook additional 2 minutes.
2. Stir in kale to skillet and cook 2 minutes, or until slightly wilted. Drain tortellini and add to skillet. Add 1/4 cup cheese and mix together. Place in broiler-safe dish and sprinkle remaining cheese over the top. Broil until golden and bubbly, about 3 minutes. Serve and enjoy!
~Do you try to sneak veggies (or other foods) into meals?