Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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!