I have breaking news. Breaking, exciting, amazing news.
Lifehouse is coming out with a new CD. I have been waiting for this moment for THREE YEARS. They are my favorite band and have gotten me through some really great moments and some rock bottom times. Their music is perfect for writing and bedtime, as well as dance parties in your underwear.
Another life update: my life is temporarily over until Friday. Thanks to finals, projects, papers, and endless stress, I will not resume my life until Friday. And on Friday? I’ll be a college grad. Yes, you heard me correctly. I will have finished my undergraduate career.
Holy smokes, people. I’m getting old.
This is another butternut squash recipe for you. I promise it’s the last one. For a while. Just so.freaking.much vitamin A in there! Keeping my immune system and eyes strong. For the win. Both necessary things to survive finals week.
Butternut Squash Parmesan Pasta
1 c uncooked pasta
1 1/2 c butternut squash, chopped
1/2 tsp olive oil
1/4 tsp cinnamon
2 tsp grated parmesan cheese
1/4 c plain soymilk
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 c chopped walnuts
1. Cook pasta according to directions.
2. Toss butternut squash in oil and cinnamon. Roast butternut squash at 400°F for 25 minutes, stirring occasionally.
3. In a food processor, blend parmesan cheese, soymilk, spices and walnuts. until smooth and creamy.
4. Toss pasta with butternut squash sauce.