Let’s Cook

Knowing what goes into your meals by cooking with whole, unprocessed foods combined with the ritual of the family meal are important to improving your health and that of your family. In our Let’s Cook column, we will provide ideas, recipes, and conversations that we hope will help reinforce lessons of wellness. Lessons we are teaching in the classroom. Lessons we hope will be brought into your home to support our holistic approach to raising healthy children.

mobile-close-yellow
Resources

Let’s Cook

share

Knowing what goes into your meals by cooking with whole, unprocessed foods combined with the ritual of the family meal are important to improving your health and that of your family. In our Let’s Cook column, we will provide ideas, recipes, and conversations that we hope will help reinforce lessons of wellness. Lessons we are teaching in the classroom. Lessons we hope will be brought into your home to support our holistic approach to raising healthy children.

Roasted Fall Vegetable Pasta

MAKES 4 SERVINGS

INGREDIENTS

1 pound pasta (preferably whole wheat), campanella, gemelli, fusilli (something with some curves)

1/2 head cauliflower, cut into bit-sized pieces

1 small butternut squash, peeled, seed, and cut into 1″ cubes

1 small red onion, peeled and sliced in 1/4″ wedges

1 teaspoon dried or fresh thyme

1/2 cup olive oil

1 cup bread crumb (we like using Panko for added crunch)

grated Parmesan cheese (optional)

DIRECTIONS

  1. Preheat oven to 425 degrees.
  2. Toss butternut squash, cauliflower, onions, thyme, olive oil, salt and pepper in a large bowl until vegetables are evenly coated with oil.  Pour out onto a sheet pan and roast in oven for 25 minutes or until the vegetables are soft and begin to brown.
  3. In the meantime, bring a large pot of salted water to a boil over high heat.  Follow directions on the pasta box and cook until al dente (tender but with a bite). Drain and  pour into a large serving bowl.
  4. With a metal spatula, scrape the vegetables off the sheet pan and into the bowl with the pasta. Toss together.
  5. Sprinkle with breadcrumb, parmesan, a bit more olive oil and ground black pepper.
  6. Serve.