This is an adaptation of a Pomptonian and Zone 7 recipe, with a homemade version of the Italian classic, Alfredo
Sauce, from Meghan Splawn, of thekitchn.com. Refrigerate any leftover sauce in an airtight container, and add a
splash of milk or half-and-half before reheating over low heat on the stovetop.) To make the squash peeling easy,
pierce the squash with the tip of a sharp knife. Microwave for about 1 minute on high. Remove, and when cool
enough to handle, peel, cut, and seed as needed. https://www.thekitchn.com/alfredo-sauce-267560
Serves 6
Ingredients
- 2½ cups diced and peeled butternut squash
- 2 cups chopped broccoli
- Olive oil
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 1 tablespoon dried basil
- 1 tablespoon dried parsley
- Freshly ground black pepper
- Salt
- 16 ounce box of pasta (rotini, bowties, or rigatoni)
- Parmesan cheese
- Alfredo Sauce
- 4 tablespoons (1/2 stick) unsalted butter
- 2 cloves garlic, minced
- 1½ cups heavy cream or half-and-half
- 2 cups freshly grated Parmesan cheese (2½ ounces)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly grated nutmeg
- Freshly ground black
Directions
- Adjust oven racks to accommodate two sheet pans. Heat oven to 425 degrees.
- Stir together the paprika, garlic powder, basil, parsley, salt, and pepper.
- Scatter diced squash on one pan and broccoli on the other; drizzle both with olive oil and toss with your hands to
ensure even distribution. Season each with the spice and herb mixture. - Roast squash for about 25 minutes, or until tender and beginning to caramelize on the edges, stirring midway
during the cooking time. - About 10 minutes after squash has been in the oven, place broccoli in the oven, removing after about 15
minutes, when florets begin to tinge to brown. - Meanwhile, cook pasta in salted, boiling water to al dente, according to package directions, and make sauce.
- Melt butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant and lightly browned,
30 seconds to 1 minute. - Whisk the cream or half-and-half into the garlic butter until combined. Heat, whisking occasionally, until the
cream simmers, 3 to 4 minutes. - Whisk in the Parmesan, salt, nutmeg and black pepper.
- Cook, whisking occasionally, until the sauce thickens to coat the back of a spoon, 3 to 4 minutes. Taste and
adjust seasonings as needed. - Place squash, broccoli, and pasta in large mixing bowl. Stir in about 1⁄3 of the sauce to evenly coat ingredients.
Add additional sauce by tablespoons to reach desired consistency. Serve immediately.
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