Roasted Butternut Squash Tortellini

I attempted running again this morning. I was pretty sure my glute wasn’t completely healed, but I had to get out and run! I can only go so long without running in my life.

I ended up running a whole two miles, but I figure two is better than none. I could feel my glute aching a little after 0.5 mile, but I continued to run on it. The thing is that the pain is never debilitating—it is just a very dull ache—and the pain has never gotten worse.

I’m hoping the pain is just due to high mileage and the marathon. They say that for ever mile raced, it takes a day to recover. This translates to almost a month before my body recovers from the marathon. Of course this is very subjective, but I’m just hoping this is the reason that my glute has been bothering me. And with time my glute will fully heal. . . . .even if I do a little running here and there. (fingers crossed!)

I had one of these granola bars for my mid-morning snack at work today, but I was not impressed. It was really not that great at all.

You must make this recipe as soon as possible! I rarely make something a second time, but I am definitely planning on making this again; it was that good!

Roasted Butternut Squash Tortellini

(Based off this recipe.)

Ingredients

1/2 butternut squash

olive oil

thyme

salt

1-1/2 cups tortellini

1 tablespoon olive oil

1 leek (green portion), diced

2 garlic cloves, minced

1/2 cup half-and-half

1/2 teaspoon cumin, ground

1/2 teaspoon dill

1/2 teaspoon ground coriander

1/2 teaspoon dried basil

1/4 teaspoon salt

1/8 teaspoon pepper, freshly ground

1/4 cup Emmental cheese, shredded

parsley, dried

Directions

1. Cut squash in half length-wise and remove seeds and strings. (This is a tutorial for spaghetti squash, but the process is nearly identical.)

2. Spray cut side with olive oil and season with salt and thyme.

3. Place cut side down on baking sheet and bake at 400* for 45-60 minutes or until soft.

4. Once cooled, remove skin and puree butternut squash in food processor until smooth.

5. Cook tortellini according to package directions.

6. Heat 1 tablespoons oil in cast-iron pan. Add leeks and cook until softened. Add the garlic, and cook for an additional 2 minutes.

7. Add tortellini and toss for 2-3 minutes.

8. Add the pureed butternut squash sauce and half-and-half.

9. Sprinkle cumin, dill, coriander, basil, salt, and pepper over tortellini. Adjust seasoning according to your taste.

10. Transfer tortellini to oven-safe dish, sprinkle with parsley, and top with cheese.

11. Broil in oven until cheese is melted.
Craig and I both loved the flavors in this dish. It was so good but not overly heavy like a lot of pastas can be. I used this tortellini from Trader Joe’s.

Enjoy!