Sunday, November 18, 2012

Butternut Squash Noodles-A Mellow Yellow Dinner

I currently own a bright yellow backpack, yellow towel set, the yellow AA jacket, a yellow apron, yellow oven mitt, yellow rain boots, a yellow skirt, yellow scarves, a yellow mug, yellow bowls and a yellow wallet. 

So is it surprising that tonight I made myself a very yellow dinner? 

(let's not bring race into this, folks. HAHA jk, we're all PC here) 

I finally busted out the frozen butternut squash that I've had since the first day of school to make some noodles. Having a reserve of frozen vegetables really does pay off because I have had no time (READ: am super lazy) to grocery shop these past few days.



I'll be the first to admit that the butternut squash I made at home probably tasted better, and for a number reasons. 1) fresh butternut squash > frozen 2) real vegetable additions > basil spice

^yellow noodles + yellow bowl!

But in the college setting, I'll make do with what I can. I tried, alright!? At least I tried. And the noodles didn't turn out bad at all.

What I did:
1) Fried up some garlic
2)Added my butternut squash in the skillet+water until they got reeeaaally soft
3) Added cooked noodles into the skillet
4) Combined everything into the skillet and mixed together
5) Doused salt + basil seasoning
6) Ate. 

Result: Thick, mushy noodles that were very healthy and pretty good. I later tried sprinkling feta on it, but honestly I think it was fine without it. 

Difficulty: 4
Willingness to make again: 7
Over-all: 7
1) Don't add too much water right off the bat when roasting the vegetables (you'll drown them)! You can add more later on as you roast.
2) PARM is the best cheese w/ pastas. That and probably goat cheese? NOT feta. 
3) Next time: dad spinach or some actual green vegetable when you aren't being lazy. 
4) One box of noodles lasted me two days. 

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