Weight Watchers Butternut Squash Bisque
When we all get home from my son's soccer practice a little after 6, everyone is ravenous after running around on the field for an hour (my son in practice, me from chasing his sister around.) With 2 make-ahead tricks, this pasta dish became a get-it-on-the-table-fast dinner for me, while the kids ate the pasta with meatballs warmed in tomato sauce.
First, I have gotten in the habit of cooking the entire box of pasta whenever I make some, even though we usually eat only half, because the leftovers are so convenient—so I had cooked pasta, tossed with olive oil to prevent sticking, waiting in the fridge. Second, I peeled and cut my butternut squash into 1/2-inch cubes earlier in the day.
When we got home I tossed frozen meatballs in a saucepan with half a jar of tomato pasta sauce and set the timer for 15 minutes. Then I heated some oil in a skillet and added my butternut squash that I had prepped in advance. I sprinkled with salt, pepper and dried thyme, and cooked, stirring, for about 10 minutes, until it was tender and cooked through.
When the squash was done, I stirred in about a cup of cooked mini farfalle. I stirred the rest of the leftovers into the heated tomato sauce and meatballs for the kids. See! Two pasta dinners, cooked simultaneously, in less than 20 minutes. (I don't always cook two meals for us, but I can't have tomato sauce and my family loves it, so I make my favorites for myself when I make pasta and meatballs for them.) Served all of it with Parmesan.
Oh, the pasta with squash was inspired by this recipe, which was part of this article:
Dinner in 5 Ingredients or Less
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Weight Watchers Butternut Squash Bisque
Source: https://www.womansday.com/food-recipes/a42770/pasta-butternut-squash-14420/
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