Butternut Squash Alfredo with Broccoli
Butternut Squash Alfredo recipe with rigatoni pasta and broccoli! This meal will win over any kid and it’s perfect for fall!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8 1 cup
- 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
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.
While your veggies bake, cook pasta and drain out water.
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.
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!
Calories: 347kcal | Carbohydrates: 41g | Protein: 14g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 275mg | Fiber: 3g | Sugar: 5g