As I planned my strategy for Inspiralized for 2018 last week, I decided this: 2018 will be the year of EASY recipes.
Easy as in – minimal ingredients that you can easily find in a typical grocery store and prep time that is always under 30 minutes.
Aside from being easy, I only want to post recipes on my blog that I would actually eat, unless otherwise requested. So why would I post a recipe if I wouldn’t eat it myself? Great question. Let me explain!
Sometimes, I post recipes that are made with ingredients that I don’t like, because I know that other people (like you, the readers) like!
Since I love providing recipes that you want to make, I hope you all reach out to me and send me suggestions (via email or through an Instagram DM, Tweet, or Facebook message). Otherwise, all of the recipes on the blog in 2018 will be ones that I would personally make for a meal.
I guess it’s the year of me and you! 🙂
Today’s recipe checks off TWO of those boxes: EASY and something I would make for dinner for Lu and I. If I can make this dish with baby Luca napping, so can you! It takes minimal prop (the toughest part is peeling the butternut squash!) and has so much flavor, thanks to the sweetness in the butternut squash that complements the pancetta (aka Italian bacon!)
I’d love to hear what recipes you’d like to see in 2018 – maybe proteins (for example, ‘salmon’) or ingredients (for example, ‘broccoli’).
I’m going to be sharing a couple of more recipes before 2018 starts, so stay tuned to the blog!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 7 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
Butternut Squash Pasta with Leeks and Pancetta
- 4 ounces diced pancetta
- 2 garlic cloves minced
- ¼ teaspoon red pepper flakes
- 3 leeks sliced
- 1 large butternut squash about 3 pounds, peeled, Blade D, noodles trimmed
- salt and pepper
- 1/3 cup grated Parmesan cheese
- Heat a large skillet over medium-high heat. Once the pan is heated, add the pancetta and cooked until crispy, 5-7 minutes. Using a slotted spoon, transfer the pancetta to a paper towel lined plate.
- Let the pan cool (with pancetta fat) for 2-3 minutes and then add the garlic and red pepper flakes and stir for 1 minute or until fragrant. Add the leeks and butternut squash noodles to the pan and season with salt and pepper. Cook until pasta is al dente or softened to your preference, 5-7 minutes. Stir back in the pancetta along with the Parmesan cheese. Divide into bowls and serve.