Recipe From: Kara
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!
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