Get The Scoop: Panera's Hidden Menu

As you know, I've been on a recent kick to shed this serious case of Blogger Butt that I've got goin' on and I was recently let in on one of the best kept secrets (until now) out there!

Panera Bread is now offering special “Hidden Menu” breakfast and lunch options that customers can request in the bakery-cafes. These healthier eating options are here just in time for summer beach season AND for the Foodies Shedding Booties Challenge! 

Panera Bread bakery-cafes nationwide are offering a new lineup of “power foods” with lean proteins, complex carbohydrates and veggies as part of its all-new Hidden Menu. The items won’t be promoted in-store, but MyPanera members and fans/followers on Panera’s social media channels will get the inside scoop... Oh, and well... obviously you too!

Butternut Squash Pasta Salad

The air is getting cooler, the jeans are getting tucked into knee-high boots, and everything pumpkin-flavored has resurfaced. That's right, it's Fall!

Today I want to share one of my favorite recipes that was actually created out of desperation. Ok, I'll admit, most of my recipes are created that way, but this one turned into an instant hit! I was asked to make a side dish for a cookout at my hubby's co-worker's place (last minute, of course) and I seriously had no idea what to make.
Being the "pastaholic" that I am, my brain instantly went to carbs. I wanted to incorporate the flavors of the approaching season as well, so this is what I came up with!

Ingredients:

1 box of whole-wheat rotini pasta, cooked and cooled

1/2 butternut squash, cubed

1/2 stick of butter (optional)

2 tbsp brown sugar

cinnamon

sea salt

dried cranberries

1/2 red onion, chopped

olive oil

balsamic reduction

fresh mozzarella, sliced

fresh sage (optional)

What To Do:

Preheat oven to 425 degrees

In a small brownie pan or cookie sheet, lay out the butternut squash cubes. Add a small handful of brown sugar, butter, a generous drizzle of olive oil and a sprinkle of cinnamon to the squash and toss with your hands. Sprinkle salt on top, salt helps the roasting process. Let cook for about 25-30 minutes until tender.

When your squash is done, add it to the cold pasta (roasting oil and all) with chopped red onion, some dried cranberries and a sprinkle of fried sage if you have it on hand. Top with mozzarella and drizzle on some balsamic reduction right before serving.