Nobody is ever going to guess there’s butternut squash hiding in this UNBELIEVABLY-creamy alfredo penne skillet! Ready for the dinner table in only 30 minutes with super-basic ingredients.
I honestly could eat the contents of this skillet every.dang.day for the rest of my life, guys.
And definitely all day every Monday. Sidenote: winter break is kinda a really, really wonderful thing. This is like the first time in the past 5 months I’ve been able to catch my breath and it is AMAZING. <<< I want to live in a world where there are winter breaks 24/7.
Only if I were to make a request I would request no snow. So far though Wisconsin hasn’t been paying attention to that valid request of mine.
But let’s talk easy + cozy + carb food already. >>> the faster we talk about it, the sooner we get to actually eating it.
Okay, to start things off I guess I’d better give you the squash disclosure spiel.
So guess what, squash-haters? I have good news. You won’t even be able to taste the butternut squash hanging out in this alfredo. The only job the squash is doing is a) making that stunning orange color. b) lending an UN-freaking-REAL amount of creaminess to the alfredo sauce.
Honestly, this sauce belongs on anything and probably even everything. <<< don’t rule anything out until you try it is a good rule to follow.
I won’t mention straws buuuuuuuut…just know the option is there.
What makes a dang good alfredo sauce even BETTER, you may ask? Well, the first answer is obviously a pile of penne pasta. Obviously the missing piece to our dinner puzzle.
The second answer is a heaping mountain of roasty broccoli. Not only does it add a pretty pop of green to our otherwise….orange skillet, but roasted broccoli is the ultimate game-changer when we’re talking about flavors.
And obviously you’re about to get hit with a tidal wave of said flavors. Don’t blame me if your fork just ends up right in the skillet itself.
Forks, fingers, face…it all works and gets the job done, tbh. 😀😀
- 2 cups 1-in cubed butternut squash
- 3 cups fresh broccoli florets
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup butter
- 2 cloves garlic, minced
- 3 tablespoons white whole wheat flour
- 1/2 cup heavy whipping cream
- 1-1/2 cups milk
- 1/4 teaspoon ground nutmeg
- 1/2 cup grated Parmesan cheese
- 12 oz cooked penne pasta
- 2 tablespoons minced fresh parsley
- Preheat oven to 400F. Place butternut squash on one-half of a greased baking sheet and arrange broccoli on other half. Drizzle olive oil over both and season with salt and pepper. Roast vegetables at 400F 20 minutes or until tender. Set aside.
- In a large skillet over medium-high heat, melt butter then saute garlic in butter 1 minute. Whisk flour into butter, then slowly whisk in cream and milk until smooth. Bring sauce to a boil over medium-high heat, stirring occasionally until thickened. Remove from heat and whisk in nutmeg and Parmesan.
- Place cooked squash in a blender then pour sauce over top. Blend sauce on high speed until completely smooth. Return to saucepan and stir cooked pasta and roasted broccoli into sauce. Season with salt and pepper and sprinkle parsley on top. Enjoy!
More alfredo? Try this gorgeous green one next time!!