This recipe evolved out of many of the One Pot dishes that I’ve been seeing on Pinterest lately. I was looking for a pasta dish that was creamy, but didn’t require a lot of heavy cream or butter, both for nutritional and budgetary reasons. I also had particular veggies in mind that I’d like to use, namely butternut squash and broccoli, because that’s what’s in season right now and affordable.
So this is what I came up with…and it was a real hit! The kids loved it, and my husband was pleasantly surprised – he gets a little skeptical whenever he sees more than one veggie in the same dish ;). Cooking the pasta in the milk makes it quite creamy, but the butternut squash adds even more creaminess without the added guilt or expense.
Creamy Roasted Butternut Squash and Broccoli Pasta (An *almost* one-pot dish!)
Author: Ashley M. @ www.growpraybuild.com
Ingredients
- 1 small butternut squash, peeled and chopped
- Oil for roasting
- Salt and pepper to taste
- 1 pound frozen broccoli
- 4 Cups Chicken Broth
- 2 Cups milk
- 4 tablespoons butter
- 1 lbs pasta of choice (uncooked, I like farfalle)
- ½ cup parmesan cheese
- dash garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375.
- Peel and dice the butternut squash in ½ inch cubes. Toss in oil, salt and pepper, and spread in a single layer on a cookie sheet. (Tip: I like to line the cookie sheet with parchment paper if I have it as the squash tends to stick.)
- Roast the squash for about 20-25 minutes, stirring every so often.
- At the 20 minute mark, to a pot add: chicken broth, milk, butter, garlic powder, pasta, and salt and pepper to taste.
- Bring to a boil and then reduce to simmer about 18-20 minutes until pasta is cooked. Add the frozen broccoli for the last 5 minutes to let it cook to crisp/tender. Keep an eye on the squash at this point, and pull it out of the oven when it's tender and starting to caramelize just a touch.
- Once the past and broccoli are cooked through, add the butternut squash and stir. Add Parmesan cheese and a tad more milk if it seems a little dry.
- Garnish with parsley if you've got it!
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This sounds delicious. I’ve seen more squash included in pasta recipes, and it sounds like a good idea, but haven’t tried one yet. Thanks for the recipe.
Hi Gail, I hope you enjoy the recipe if you try it! Thanks for stopping by.
Wow, perfect for my stash of broccoli! Thanks for sharing this!
Great post! I always wonder why I don’t eat more butternut squash — it’s delicious! I chose this post as my featured post for the From the Farm Blog Hop today!
I hope you’ll be back to party with us!
https://onceuponatimeinabedofwildflowers.com/2015/01/23/from-the-farm-blog-hop-creamy-butternut-squash-and-broccoli-pasta/
~ Christine