Watching, Baking and Butternut & Herb Pasta

by Joanne on November 3, 2013

It was NYC Marathon Sunday. This year, I was watching from the kitchen, on my computer while baking chocolate chip cookies. Next year, I hope to be running

Marathons Cookies and Seeds3

Marathons Cookies and Seeds2

I did have my own enjoyable run today, the longest since my last marathon October 20th.  The body is slow recovering this time around. 

7.77 miles today in 1 hr. 12 minutes.  The hamstring didn’t complain until going into that last mile.  Luckily at that point, I was with Shane and able to take it slow.

I don’t know whether it’s less running or watching everyone run the ING NYC Marathon but I was on a roll. After the run, I went into the gym for a total body weight workout then hit the swim spa for a swim.  You’d think after that, I would have eaten all the cookie batter before it was baked into delicious Bouchon Chocolate Chunk-Chip Cookies.  Self control. I had it and the result was a wonderful batch of cookies… that post will come later.

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We really should get a TV in the kitchen.  I loved being able to watch the runners while baking cookies.  Two of my favorite past times:  Running and baking. Sunday was off to a great start.

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How to make Sunday end on a good note:  Make a really satisfying, flavorful pasta dish.

A 30 minute meal based on  a recipe from Rachael Ray.  Vegetarian. Pleasing for all.

Butternut Squash Penne3

Serves 4 – 6

  • medium butternut squash
  • 3 TBS olive oil
  • salt and pepper to taste
  • pinch nutmeg
  • 1 box  (a pound) penne pasta
  • 1 pint sliced mushrooms
  • 1/2 bag, about 4 cups fresh baby spinach
  • 1 bunch parsley, washed well, dry and stems removed
  • 3 tsp minced garlic
  • 1 piece fresh ginger, chopped
  • 5- 6 scallions, chopped
  • 1 cup vegetable stock
  • 1/2 cup parmesan cheese (vegetarian cheese if preferred)

Microwave squash for 5 minutes.  Allow to cool. Peel and chop into bite size cubes.

Preheat oven to 475 F.  Put the squash pieces on a foil lined sheet, toss with salt and pepper, and nutmeg.  Bake for 15 – 18 minutes.

Heat pasta water with a little salt and cook according to box directions.   *Reserve 1 cup of pasta water after cooking.

In a large skillet on medium heat, heat the olive oil.  Add the mushrooms, spinach, garlic, ginger, parsley, scallions and cook for 3 minutes.  Add the stock and reduce to a simmer for 10 minutes. Add a few tablespoons pasta water.

Mix the cooked and drained pasta with the sauce. Toss with cheese. Enjoy.

Butternut Squash Penne2

Did you watch the NYC Marathon?  Did you wish you were running?  I did.

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  • At 2013.11.05 09:13, Ali @ Peaches and Football said:

    I always wish I could run when I go and cheer on my brother at his races. The runners make it look so easy. Then again, I usually don’t stick around to watch the people really struggling towards the end. That would be me! :/

    Mmmm cookie dough – that looks so delicious! Now that the weather is getting cooler, do you have any Fall/Winter race plans? Do you go south and pick up a race or two there or do you wait until Spring?

    • At 2013.11.06 09:44, joanne said:

      I wanted to do a 15K this coming weekend but my body just isn’t ready yet. May do some 5K’s around the holidays (aka Fun Runs). As for going South, no plans until the end of December when we celebrate the new year with my parents but no races unless I find one on New Years Day in Myrtle Beach.

    • At 2013.11.06 08:39, Tina@GottaRunNow said:

      I recorded the marathon and watched it later. Since I knew the results already, I looked for clues as to why some runners did better or worse than expected.

      Running and baking – two of my favorites, too!

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