Whole Wheat Pasta with Roasted Fennel and Butternut Squash and Help Us Find a Cure For PWS!

Hi everyone! I just returned from a walk for the Foundation for Prader Willi Research.    As  many of you know, my son was born with this syndrome and without money for research, he and everyone else who has PWS will be unable to live independently.
Yes, it sucks.
Yes, we wish things were different and easier for him.
Yes, we wish life were easier for ALL of us.
Yes, we would like you to  help fund  research to find a cure or help us find other people who may want to help.  Thank you!
We’re  always talking about how it takes a village  to raise our kids but when raising money for a cure, it takes a lot of villages.   If you would like to help, here are some  easy ways that are just a click away:
To find out more about Prader Willi Syndrome, go here:
To find out how to still donate for the walk, go here:
If you would like to attend a gala in NYC to raise money for research on November 15th, go here:
To buy a beautiful “Live Life Full”  (get the double entendre???)necklace like mine for the cause, go here:
To make a healthy and delicious meal that a person with Prader Willi could eat in moderation , read on 🙂
Whole Wheat Pasta with Roasted Fennel and Butternut Squash
one peeled , cut up butternut squash, roasted at 450 degrees until tender, about 40 minutes-check with a fork
one head of fennel, washed and  chopped
One lb whole wheat pasta, angel hair Barilla Brand is what I liked to use (but maybe we should switch to Aldente brand pasta now…)
1/4 cup of dried currants
olive oil
salt and pepper
Method:
On one roasting pan covered with parchment paper,roast prepared fennel, drizzled with olive oil at 450 degrees for about 20 minutes
On another roasting pan, roast prepared squash, drizzled with olive oil at 450 degrees until tender, about 40 minutes-check with a fork
When vegetables are done, sprinkle with salt and peper and set aside
Boil water and follow directions to make 1 lb of pasta
Drain pasta, top with desired amount of fennel and squash, drizzle with olive oil and sprinkle with dried currants
Serve and enjoy!

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