Oven-Baked Fish Nuggets with Butternut Squash Pasta

A complete meal for the whole family!

I'm obsessed with this meal. Mathew is obsessed with this meal. Malachi is obsessed with this meal.

There's so many wonderful things about it, I don't know where to start!

These Oven-Baked Fish Nuggets are delicious and full of DHA, an omega-3 fatty acid that's incredibly important for brain development in utero and throughout childhood. Fish can be difficult for pregnant mamas due to its strong smell. I had a strong meat aversion throughout pregnancy, but found these nuggets perfect! They use a mild fish like cod or tilapia so they don't have a strong odor. Plus the breading made the texture so much easier for me to accept! Their size also makes them perfect for introducing fish to kids that are 6 months are older. Squeeze some fresh lemon juice over them before serving and watch everyone in your family enjoy them!

I love pairing the nuggets with this creamy Butternut Squash Pasta! This is a great way to get an extra vegetable into your meal. I keep frozen butternut squash on hand specifically for this recipe. Did you know that frozen fruits and vegetables are just as good (if not better!) than fresh fruits and vegetables? They're picked at peak ripeness and flash-frozen. This means they have the maximum amount of nutrients in them for you. They don't lose nutritional value in transit to your grocery store! I like to use whole wheat penne to increase the fiber content. Additionally, the shape of the penne is perfect for kids that are starting solids because it's easy to grab! I love serving this for adults with some freshly grated parmesan cheese on top.

My favorite part of this meal? It's incredibly easy to throw together! Everything is cooked at 375 degrees F so there's no need to adjust your oven and wait for the temperature to change. I throw my squash in to roast while I boil the penne noodles and prepare the nuggets. Once I'm done with the nuggets, I pop them in the oven, drain the noodles, then start working on the pasta sauce. You can also cook another vegetable (like the green beans in the picture) in the oven along with everything else to really round out the meal. Everything is done within 45 minutes! It really couldn't be easier!

Oven-Baked Fish Nuggets

Gather Your Ingredients:

• 2 white fish filets (tilapia or cod)

• 1 large egg

• 2 tablespoons half-and-half

• 1/3 cup all-purpose flour

• 2/3 cup panko breadcrumbs

• 1/2 teaspoon garlic powder

• 1/2 teaspoon Italian seasoning

Let's Get Cooking:

1. Preheat oven to 375 degrees F and line baking sheet with parchment paper.

2. Slice filets into cubes.

3. Whisk egg and half-and-half in shallow dish. Place flour in another shallow dish. Combine breadcrumbs with garlic powder and Italian seasoning in another shallow dish.

4. Dip each fish cube in flour first, then egg mixture, then in breadcrumbs. Coat evenly.

5. Bake fish sticks on lined baked sheet for 30-35 minutes.

Butternut Squash Pasta

Gather Your Ingredients:

• 1 10oz bag frozen butternut squash

• 3 tablespoons olive oil, divided

• 1 cup whole milk

• 2 egg yolks

• 12 ounces whole wheat penne

• 1 garlic clove, minced

• 1/3 cup mozzarella cheese

• Black pepper, to taste

Let's Get Cooking:

1. Preheat oven to 375 degrees F and line baking sheet with parchment paper. Toss squash in 2 tablespoons of olive oil and place on pan. Roast 15-20 minutes until tender. Meanwhile, cook penne per package instructions and drain.

2. Add cooked squash, milk, and egg yolks to a food processor and puree until smooth.

3. Heat pot used for pasta over medium-high heat. Add 1 tablespoon of olive oil and garlic and sauté for about 1 minute until fragrant.

4. Reduce heat to low and add pureed squash and pasta to the pot. Toss until well combined. Remove from heat and add mozzarella cheese and black pepper to taste.