KIDS LUNCH BOX #46 – Butternut Squash Pasta + Dry Grapes + Orange
Some kids school lunch box ideas to try…
- Spinach Corn Sandwich + Orange + Almonds & Pistachios
- Carrot Rice + Cucumber + Fruittellas
- Palak Chapati + Jeera Aloo + Orange
- Potato Spinach Pancakes + Sprouted Moong & Corn Salad+ Grapes
- Mayonnaise Veggie Pasta + Strawberries + Peanut Chikki
Here is what I packed for school lunch…
LUNCH – Butternut Squash Pasta – I have prepared this recipe in the electric pressure cooker. Here is the detailed Recipe Link for Butternut Squash Pasta.
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Instant Pot Butternut Squash Pasta
A quick comforting, filling, and delicious pasta that is cheesy and creamy made with a seasonal ingredient– butternut squash!
Equipment
Ingredients
Measuring cup used 1 cup = 250 ml
- 8 ounce dry shell pasta (about 2.5-3 cups)
- 3 cups cubed butternut squash peeled and deseeded
- 3 cups water (to cook pasta)
- 1 cup vegetable broth or water (to cook butternut squash)
- 1 tablespoon butter or olive oil
- 1 tablespoon garlic minced
- ½ cup onion finely chopped
- ¼ cup grated parmesan cheese or any cheese
- 1 tablespoon parsley or mixed dried herbs
- salt and pepper to taste
- ½ cup milk or half and half (optional)
Instructions
Instant Pot Method:
- Turn on the IP to 'Saute' mode. Add the butter, followed by the garlic and onions. Sauté for a few minutes till the onions turn translucent.
- Next, add the cubed butternut squash and stir it with the rest of the ingredients.
- Add the vegetable broth or water, salt and mix well.
- Meanwhile, in an oven-safe bowl or stackable steamer, insert pans add 3 cups of pasta with 3 cups of water, and keep aside. Make sure pasta should be submerged in liquid.
- Then place the trivet and then the bowl of dried pasta with water. This way, they will both cook together. See pictures below for reference.
- Close the lid of the Instant Pot. Set the cooking time for 4 minutes (or half the time on the macaroni cooking directions minus 1 minute).
- Once the IP beeps, do a QUICK RELEASE.
- Open the lid and, using an immersion blender, puree squash with some milk till smooth and creamy. OR you can also puree the squash in a regular blender or Vitamix.
- Now add the cooked pasta followed by cheese, seasoning, salt, pepper powder. Stir constantly until cheese is melted and everything is combined.
- Serve pasta topped with more Parmesan cheese and parsley.
Stovetop Pot Method:
- Cook the pasta according to the package instructions. Drain and set aside.
- Meanwhile, peel the butternut squash and remove the seeds. Cut into large chunks.
- Heat the butter in a pan or skillet over medium low heat.
- Add some minced garlic and onion saute till turn translucent.
- Then add the squash, salt, and water, cook until completely tender. Place the squash mixture into the blender along with some salt and pepper and pulse until smooth.
- Pour the sauce over the cooked pasta and add the cheese. Stir until melted. Add more salt and pepper to taste.
- Serve pasta topped with more Parmesan cheese and parsley.
Notes
I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.
Tips
- Pasta cooking time: The time to cook pasta in an Instant pot is usually half of the suggested time on the pasta box minus 1 minute for al-dente pasta ( if you like your pasta firm and are just done). For example, I made this recipe using a dry shell which called for 10 minutes of cooking time. That makes it 4 minutes going by the rule of thumb.
- Keep pasta submerged: You have to make sure that all the pasta is submerged in the liquid before pressure cooking. If it is less, then add some more water or broth
- Pressure Release: Quick Release is very important for cooking pasta in the Instant Pot. So don’t forget else it will result in very soft pasta.
- Seasoning: I have used dried Italian herbs for seasoning but you could use freshly chopped parsley or sage.
Variations
- Adding milk while pureeing butternut squash sauce is completely optional.
- You can also add steamed broccoli florets in this pasta, in the end, to make it more healthy and delicious.
- You can also use frozen butternut squash for this recipe.
- This pasta can also be made using roasted butternut squash.
Nutrition
Calories: 280kcalCarbohydrates: 39gProtein: 9gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 5mgSodium: 486mgPotassium: 344mgFiber: 4gSugar: 2gVitamin A: 8650IUVitamin C: 25.4mgCalcium: 200mgIron: 2.8mg
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SNACK – Dry Grapes
SNACK – Orange
Prep Work For The Previous Evening
- You can peel, deseed and dice the butternut squash the previous night and refrigerate else you can also buy store brought diced butternut squash.
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