Tortellini with Butternut Squash

Dan here today.  Beth’s been super busy, so like a middle reliever for the Boston Red Sox or the Atlanta Braves, I’ll be throwing a few extra innings.

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I have a dirty secret.  I don’t like food all that much.  Now that I’m not training 25 hours a week anymore, I have been known to put off eating breakfast until ten in the morning or forget about lunch until it’s almost dinnertime.  Part of this, I think, is food fatigue.  After years and years of eating enough for two or three, it’s nice to be eating for only one.  The bigger part, though, is that I’m just not very creative when it comes to food.  If meals magically appeared on my table, House Elf style, I would probably eat more, but when I have to go stare into the pantry to figure out what to eat, more often than not I decide that I’ll be okay with a handful of chocolate chi… I mean, pistachios.

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Fortunately, Beth has a bit more food creativity, so we’ve come up with a solution to this problem.  She now picks what recipes she wants for dinner, and all I have to do is make them.  One of her first selections was tortellini with butternut squash, mushrooms, and fontina from this month’s Real Simple.  I made it last week, and while it required a bit of prep work to get the butternut squash and mushrooms ready, the result was a hearty and delicious meal that produced plenty of leftovers and made me think “fall” with every bite.  Now if we could just get the weather to cooperate.  Eighty-five degrees is not appropriate for this time of year (or really any time of year, but I have to put up with it in the summer).