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Butternut Squash Roasted Broccoli Alfredo Penne Skillet Delights!

Butternut Squash Roasted Broccoli Alfredo Penne Skillet
Print Recipe

A creamy and delicious pasta dish featuring roasted butternut squash and broccoli, perfect for a comforting meal.

Ingredients

Scale
  • 8 oz penne pasta
  • 2 cups butternut squash, cubed
  • 2 cups broccoli florets
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, toss the butternut squash and broccoli with olive oil, garlic powder, onion powder, salt, and pepper.
  3. Spread the vegetables on a baking sheet and roast for 25-30 minutes until tender.
  4. Meanwhile, cook the penne pasta according to package instructions; drain and set aside.
  5. In a large skillet, combine the heavy cream and Parmesan cheese over medium heat, stirring until the cheese is melted and the sauce is smooth.
  6. Add the roasted vegetables and cooked penne to the skillet, mixing well to coat.
  7. Serve hot, garnished with additional Parmesan if desired.

Notes

  • For a vegan option, substitute heavy cream with coconut cream and Parmesan with nutritional yeast.
  • Feel free to add other vegetables like spinach or bell peppers.
  • This dish can be made ahead and reheated for a quick meal.

Nutrition

Find it online: https://howeats.com/butternut-squash-roasted-broccoli-alfredo-penne-skillet/