Perfect for fall, this butternut squash pasta skillet is quick and easy. And loaded with mozzarella cheese!
This past weekend I was able to hang out in Galveston for the Blog Elevated conference. [Sans kids!] I drove up Thursday and made it there by late afternoon. The ride was kind of quiet and the last hour it rained, so I was happy to be at the hotel finally.
The first thing I did was help stuff swag bags with the other volunteers. [After I gave Bobbie a hard time of course.] Then I stole Kirsten‘s baby girl after she woke up. She is 2.5 months and oh my gosh my ovaries might have exploded. She was so squishy and smelled so good. [I love the baby smell! Tell me I’m not alone yall!]
There was a swanky reception party on Thursday night and I proceeded to borrow other people’s babies. It was then that I realized my mission of the conference was going to be to hold every baby there. [Oh and learn a few new things too.]
I quickly became known as the baby lady. And I was 100 percent a-ok with that.
At one point I walked into the ballroom where lunch was being held with one baby, walked out, and came back in with another. I just loved holding those babies! [Plus, their mamas were totally fine with a little break. And I was totally fine with rocking them and smelling their sweet heads.]
I’ll have to do another post on what I learned at the conference. I won’t be able to fit all that information together with the information that I’m a baby hoarder in one post. [My instagram shows a few pictures of myself with said babies.]
I did get to do a whole bunch of other cool things this weekend. I met amazing people, I got to introduce one of my long time blogging friends [hey Audra heyyyyy!], I got to introduce one of my blogging ideals [hey Lindsay heyyyy!] and I got to spend time around like minded people.
Ahhh yall. This weekend was amazing. I came away with so many new ideas and new friends and a new level of baby fever. [To be fair that last one was my own fault.]
- 1 medium butternut squash, peeled and chopped
- 12 oz of pasta of choice
- 2 tbs butter
- 2 tbs cinnamon
- salt and pepper to taste
- 6-8 oz of fresh mozzarella
- 5-6 cups of water
- Saute the butternut squash in the butter, cinnamon and salt and pepper until soft.
- Add the pasta and cover it with water.
- Bring to a boil and allow to cook until the pasta is tender and most of the water is gone. (You may need to get rid of excess water.)
- Remove from burner and add slices of mozzarella to the hot pasta.
- Let cool and enjoy!
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