November 15, 2017 | Home >Healthy Kids > Best Recipes >Butternut Squash Alfredo with Broccoli

Butternut Squash Alfredo with Broccoli

Butternut Squash Alfredo with rigatoni pasta and broccoli! This meal will win any kid over and it’s perfect for fall! 

The Beauty of Butternut

You should always have a few pasta recipes up your sleeve and this one is jam packed with veggies! First of all, lets talk about the amazing color of this sauce! The butternut squash really gives it an incredible look.  And once the broccoli is covered in the sauce your kids will be begging for more! Butternut Squash has a long list of nutritional benefits for kids and adults but sometimes eating plain squash can be boring.

  • Great source of immune supportive Vitamin A.
  • Contains anti-inflammatory Omega-3’s
  • Packed with fiber which helps keep things movin’

Whole Wheat Pasta or Not?

The main difference between white and whole wheat pasta is in the processing. Whole wheat contains three parts of the grain—the bran (the grain’s outer layer), the germ (the sprouting section of the seed), and the endosperm (the large starchy center). During processing, the heat forces the nutrient-rich bran and germ out of the grain, leaving just the endosperm behind. What is left generally has a longer shelf life, not to mention a cheaper price tag, but it is considered nutritionally weaker.  Most pasta is fortified adding back some of those nutrients that are lost.

Getting used to the taste and texture of whole wheat pasta may take a little time, thanks to its strong, nuttier flavor and more grainy consistency. But following the suggested cooking will ensure the noodles don’t get too gummy and start sticking together.  With the right sauce or topping, adding whole wheat pasta is an easy way to enjoy a healthy meal.

Veg Out

Never be afraid to add more veggies!  This recipe calls for broccoli, but you can definitely add additional veggies or swap some out.  Some suggestions would be sauteed onions, bell peppers, mushrooms, kale, brussels sprouts Even adding a protein like chicken could really take this up a notch! Don’t be afraid to experiment and add even more health benefits to every meal!

I cubed my squash to bake, but you can also bake it on the skin  in pieces and then scrape it out once it’s cooked! Do whatever you find easiest.   I cooked my broccoli on a separate sheet pan just incase the broccoli cooked a little faster than the squash.

Check out that chunky rigatoni pasta in our Butternut Squash Alfredo! It looks amazing!

Broccoli Butternut Squash Alfredo

Craving more pasta? Me too! I’m going to make our Spinach Artichoke Chicken Alfredo Pasta next!

Butternut Squash Alfredo Butternut Squash Alfredo with Broccoli


Butternut Squash Alfredo with Broccoli

Butternut Squash Alfredo with Broccoli
Serves: 8
Serving Size = 1 cup
Prep Time: 10 m
Cook Time: 20 m


  • 1 cup, cubes – butternut squash
  • 3 cup flowerets – broccoli, florets
  • 1 tablespoon – olive oil
  • 1/4 cup – butter, unsalted
  • 2 cloves – garlic
  • 3 tablespoon – flour, all-purpose
  • 2 cup – milk
  • 1/4 teaspoon – nutmeg
  • 1/2 cup – Parmesan cheese, shredded
  • 12 oz – pasta, shapes


  1. Preheat oven to 400 degrees.  Cut butternut squash into 1 inch cubes and place them and broccoli florets on a cookie sheet.  Drizzle with olive oil and salt and pepper. Bake for 20 minutes.
  2. While your veggies bake, cook pasta and drain out water.
  3. In large pan over medium-high heat add butter and garlic. Let melt. Add flour and whisk in until smooth.  Cook for 2 minutes and then add milk and bring to a boil.  Stir occasionally.  Add nutmeg and cheese and stir until smooth.
  4. In a blender, add milk mixture and cooked butternut squash.  Blend until smooth.  Pour over cooked pasta and stir until coated .  Add broccoli and serve!

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 311 16%
  • Fat: 11 g 17%
  • Carb: 41 g 14%
  • Fiber: 2 g 8%
  • Protein: 10 g 20%
  • Sugar: 5 g
written by
Lizzy Early

Leave a Comment

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Sara Shuchat says:

Can I baked the butternut squash a day early? And refigerate then blend next day? Or do I have to bake it the day I’m making it?

Lizzy Early says:

That is totally fine! You’ll just need to reheat the sauce!

Nikki says:

Can this recipe be frozen?

Sam says:

Would this work with gluten free flour?

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