The Fit Train is rolling through again! Be sure to check out Mojito Maven’s post today on Weight Watchers Wednesday.

Check out our new button that Nina made! If you are following Weight Watchers Wednesdays, please post this button on your sidebar. Also, if you do a post on your own about your Weight Watchers Wednesday journey, you can also post the button on there. Our hope is that everyone will hop on board that is struggling or has ever struggled with their weight. We all have different issues– some of us our skinny and want to tone up. Some of us gained “happy fat” and want to lose it. Whatever your story, we’re happy you’re a part of this!

This is the recipe I’m going to try tonight! I love squash and ricotta and especially love pasta! I’ll let you all know how it turns out.

Baked Pasta with Butternut Squash and Ricotta

POINTS® Value: 5

Servings: 8

Preparation Time: 25 min

Cooking Time: 60 min

Level of Difficulty: Moderate

Ingredients

2 spray(s) cooking spray
20 oz butternut squash, fresh, peeled and cubed*
1/8 tsp table salt, for cooking pasta
12 oz uncooked whole-wheat pasta, penne
1 1/4 cup(s) fat-free skim milk
2 tbsp white all-purpose flour
2 tsp minced garlic
1/2 tsp table salt
1/4 tsp black pepper, freshly ground, or to taste
1 tbsp thyme, fresh, chopped, divided
1/2 cup(s) part-skim ricotta cheese
1/3 cup(s) grated Parmesan cheese, Parmigiano-Reggiano recommended
1/4 cup(s) chopped walnuts, toasted

Instructions
Preheat oven to 375ºF. Coat a baking sheet with cooking spray. Coat a 2 1/2- to 3-quart baking dish with cooking spray.

Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.

Meanwhile, bring a large pot of salted water to a boil. After squash has been roasting for about 10 minutes, cook pasta according to package directions; drain and return to pot.

In a medium saucepan, whisk together milk, flour, garlic, salt and pepper. Bring to a boil over medium-high heat, whisking frequently; reduce heat to low and simmer, stirring often, until thickened, about 2 minutes. Remove from heat; stir in mashed squash and 2 1/2 teaspoons of thyme. Add sauce to pasta; toss to mix and coat.

Transfer pasta mixture to prepared baking dish; dot with spoonfuls of ricotta and then sprinkle with Parmesan and walnuts. Bake until top is lightly browned in a few spots, about 15 to 20 minutes; remove from oven and sprinkle with remaining 1/2 teaspoon of thyme. Yields about 1 cup per serving.

Place squash on prepared baking sheet; roast until tender, about 20 to 30 minutes. Place in a large bowl and mash.

Notes
*Look for a 20 ounce bag of fresh, already peeled and cubed squash from your supermarket. If you can’t find any, cut a medium squash in half lengthwise and place cut-side down on prepared baking sheet; roast until tender, about 45 minutes. Scoop squash out of skin into a large bowl, mash with a spoon and proceed as above.Alternatively, you can microwave cubed squash, covered, in a shallow microwave-safe baking dish or container with 1/4 cup of water, until cooked through; mash squash in a bowl.

I know I’ve written about a lot of food lately, but I can’t help it! I’m in full blown Weight Watchers mode this week, but I’m hoping to fix a big breakfast on Saturday morning.

We received the Ebelskiver Filled-Pancake Pan as a wedding gift and I still haven’t used it. I keep saving all of the different recipes and want to try the pancakes with lots of different fillings. Lemon is at the top of my list.

Because it’s fall and pumpkin flavors are in full swing, I really want to try this Pecan Pumpkin Filled Pancake recipe that was on the Williams-Sonoma website.

Filled with a luscious blend of cream cheese and pecan pumpkin butter, these pancakes make a special treat for cool autumn mornings.

Ingredients:
4 oz. cream cheese, at room temperature
1 cup pecan pumpkin butter
2 cups all-purpose flour
2 Tbs. sugar
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs, separated
2 cups buttermilk
4 Tbs. (1/2 stick) melted unsalted butter, plus more for cooking

Directions:

In a bowl, using a handheld mixer fitted with the beater attachment, beat the cream cheese on medium speed until softened, about 30 seconds. Add the pecan pumpkin butter and beat until smooth and well combined, about 45 seconds.

Transfer the filling to a small bowl and refrigerate until ready to use. In a bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

In a small bowl, whisk the egg yolks, then whisk in the buttermilk and the 4 Tbs. butter. Whisk the yolk mixture into the flour mixture until well combined.

In another bowl, using an electric mixer fitted with the whisk attachment, beat the egg whites on high speed until stiff but not dry peaks form, 1 to 2 minutes. Using a rubber spatula, gently fold the whites into the batter in 2 additions.

Put 1/2 tsp. butter in each well of a filled-pancake pan. Set over medium-low heat and heat until the butter begins to bubble.

Pour a heaping 1 Tbs. batter into each well (fill to just below the edge of the well). Cook until the undersides begin to set and turn light golden brown, about 1 minute. Using 2 wooden skewers, tilt each pancake at an angle on one edge, allowing some of the batter to flow out.

Put 1 tsp. pecan pumpkin filling inside, on top of the uncooked batter, and cook for 30 seconds to 1 minute. Using the skewers, tilt the pancakes again, allowing the remaining uncooked batter to flow out and enclose the filling in the center. Continue cooking the pancakes until they are evenly golden brown on all sides, turning them over if needed, 2 to 3 minutes more.

Repeat with the remaining batter and filling. Makes about 35.

Have you seen this? Nina is hosting a fantastic givewaway for a “Palin” pin and adorable Pink and Green Republican Elephant cards. Go there and enter!

The blogosphere is so much fun because I am a “follower” of two of my best friends from high school. Preppy Nonsense, Practically Perfect, and I were part of a group of 8 girls in high school.

That’s Brittany in the yellow pants. She “borrowed” them from the Athletic Department. Pretty sure they’re from the ’70s or ’80s.

I’m in the back row wearing tiger ears again. Can you see the giant bell bottoms on those green polyester pants with the green tiger paw?

There’s Brittany in the yellow pants and Jenny, from Practically Perfect, is on the back row with the long blonde hair.

And here we are at a basketball game. That’s me with the super short blonde hair. I borrowed an old school puff sleeve sweater to wear with my polyester pants. The sweater said “Tigers” across the front. We were so fortune to have Kelly green as one of our colors!

Look at tiny Brittany in her little yellow pants and Jenny’s gorgeous hair on the left.