Butternut Squash Roasted Broccoli Alfredo Penne Skillet

 Nobody is ever going to guess there’s butternut squash hiding in this UNBELIEVABLY creamy broccoli alfredo penne skillet! Ready for the dinner table in only 30 minutes with super basic ingredients.

I honestly could eat the contents of this broccoli alfredo penne 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.

Let’s walk through some basic prep for this broccoli alfredo penne.

Roast the butternut squash + broccoli:

Drizzle the vegetables with a little olive oil and season with salt and pepper then let the oven take care of business for a good 20 minutes.

Once the veggies are done, set the broccoli aside and throw the butternut squash in a blender.

Make the alfredo sauce:

We’re going to make a basic alfredo sauce right on the stove out of a flour/butter roux, a little garlic for flavor, milk/whipping cream, a pinch of nutmeg, and a handful of Parmesan.

Then throw ALL the sauce over the butternut squash in the blender and vroom it a couple times until the sauce is silky smooth.

Finish up the skillet:

Pour the warm alfredo sauce back into the skillet and add the roasted broccoli + cooked penne to the skillet. Get ready to dive in!!

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, let’s be real.

Try these other comfort food favorites next!!

• One Pot Italian Sausage Tortellini Soup
• One Pot Hungarian Beef Goulash

Watch this alfredo made step-by-step on Google web stories!

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4.70 from 13 votes

Butternut Squash Roasted Broccoli Alfredo Penne Skillet

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.

This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.

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Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 325kcal

Ingredients

• 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

Instructions

• 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!

For a step-by-step guide to making this recipe, check out the video!

Nutrition

Serving: 8g | Calories: 325kcal | Carbohydrates: 34.8g | Protein: 11.7g | Fat: 16.5g | Saturated Fat: 8.1g | Polyunsaturated Fat: 8.4g | Cholesterol: 68mg | Sodium: 188mg | Fiber: 1.9g | Sugar: 3.6g

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