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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! 
Course Main Course
Cuisine American
Keyword Butternut Squash Alfredo with Broccoli
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 1 cup
Calories 347kcal


  • 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