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Butternut Squash Roasted Broccoli Alfredo Penne Skillet

Creamy Butternut Squash Roasted Broccoli Alfredo Penne Skillet

This Butternut Squash Roasted Broccoli Alfredo Penne Skillet is a creamy, nutrient-packed dish perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Skillet
  • 1 medium Butternut Squash Adds creaminess and can be substituted with pumpkin or sweet potato.
  • 2 cups Fresh Broccoli Florets Can substitute with cauliflower.
  • 2 tablespoons Olive Oil Can use avocado oil.
  • to taste Salt
  • to taste Pepper Can substitute with garlic salt.
  • 2 tablespoons Butter Can replace with margarine for a dairy-free option.
  • 2 cloves Garlic (minced) Fresh garlic is ideal.
  • 2 tablespoons White Whole Wheat Flour Can substitute with gluten-free flour blend.
  • 1 cup Heavy Whipping Cream Can swap with coconut cream.
  • 1/2 cup Milk Can use almond milk.
  • 1/4 teaspoon Ground Nutmeg Can omit or substitute with cinnamon.
  • 1/2 cup Grated Parmesan Cheese Nutritional yeast can be used for dairy-free.
  • 8 ounces Cooked Penne Pasta Any pasta shape can be used.
  • 1/4 cup Fresh Parsley (minced) Can substitute with basil.

Equipment

  • oven
  • baking sheet
  • Skillet
  • Immersion Blender

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Grease a baking sheet with olive oil.
  2. Arrange butternut squash cubes and broccoli florets on the baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 20 minutes, turning halfway through.
  3. In a skillet over medium-high heat, melt the butter. Add the minced garlic and sauté for 1 minute. Whisk in flour to create a roux and cook for 1 minute.
  4. Slowly add the heavy cream and milk, whisking to combine. Increase heat to bring to a gentle boil and thicken for 2–3 minutes.
  5. Remove from heat and stir in nutmeg and Parmesan. Blend the sauce with roasted butternut squash until smooth.
  6. Return sauce to skillet over low heat. Stir in cooked penne and roasted broccoli. Mix gently and season as needed.
  7. Serve garnished with minced parsley. Enjoy!

Notes

For best results, spread vegetables in a single layer and blend sauce until velvety smooth.