Kids’ Butternut Squash Stuffed Pasta
+ Snack: Chocolate Peanut Butter Oat Bites
- Eggs
- Milk
- Wheat
- Peanuts
- Soy
- Tree Nuts
Does making kids’ lunches + snacks feel like a part-time job? We feel you, and we’re here to help. This 15-minute lunch + 15-minute snack are the perfect make-ahead lunch box time-savers. You’ll whip up tender butternut squash agnolotti and marinara sauce with a side of fresh cucumber and apple slices (to stay or to go!). But just wait—it’ll be snack time before you know it! Roll up chewy homemade whole-grain oat bites with peanut butter, chocolate chips, honey, and coconut for a sweet, wholesome treat. That’s right: We’re thinking outside the lunchbox (so you don’t have to!). This recipe is designed to provide lunch and snack components for multiple days. For each lunch and snack meal, 3 servings and 6 servings are provided for a 2 person and 4 person box respectively. Nutrition information under the Nutrition Values section below is for the lunch portion. The following nutrition information is for 1 serving of the snack meal: Calories: 410, Fat: 23g, Sat. Fat: 12g, Chol: 0mg, Sodium: 75mg, Carbohydrates: 36g, Fiber: 6g, Sugar: 16g, Protein: 9g. Download the nutrition labels to see final nutrition information for both lunch and snack components.
Ingredients
1 unit
Mini Cucumber
1 unit
Apple
9 ounce
Butternut Squash Agnolotti
(Contains: Eggs, Milk, Wheat)
7.5 ounce
Marinara Cup
2.3 ounce
Peanut Butter
(Contains: Peanuts)
2 teaspoon
Honey
3 ounce
Semisweet Chocolate Chips
(Contains: Soy)
½ cup
Rolled Oats
¼ cup
Shredded Coconut
(Contains: Tree Nuts)
Not included in your delivery
Salt
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Thinly slice cucumber into rounds. Halve, core, and thinly slice apple. • Once water is boiling, gently add agnolotti to pot. Cook until al dente and floating to the top, 4-5 minutes. Drain and rinse under cold water, then pat dry with paper towels. TIP: To serve right away, skip rinsing with cold water! • MICROWAVE ALTERNATIVE: Place agnolotti in a large bowl and add just enough water to cover. Cover tightly with plastic wrap and microwave until tender, 5-7 minutes. Carefully remove plastic wrap, then drain. Rinse under cold water, then pat dry with paper towels.
• To serve: Transfer marinara to a medium microwave-safe bowl; cover with plastic wrap and microwave until warmed through, 30-60 seconds. Divide agnolotti and marinara between plates. Serve with cucumber rounds and apple slices on the side. • To stash: Refrigerate agnolotti, cucumber rounds, and apple slices in separate containers and pack as desired, with marinara for dipping!
• Place peanut butter, honey, and half the chocolate chips (all for 6 servings) in a large microwave-safe bowl. Cover with plastic wrap and microwave until melted, 30-45 seconds. Whisk until smooth. • Stir in oats, coconut, and a pinch of salt until evenly combined. Refrigerate until mixture holds together easily when pinched, 5-10 minutes. TIP: Be careful not to over-chill, or mixture will be too hard to roll!
• Roll oat mixture into 8-10 1-inch balls (16-20 balls for 6 servings). TIP: The oat mixture is definitely sticky! To help with rolling, lightly oil your hands first. • To store: Keep oat bites in an airtight container at room temperature for up to 5 days.
