Recipe Source: Click n’ Cook & New England Dairy
Photo Credit: Click ‘N Cook
Nutrition Tip
Substitute the pasta with chickpea or zucchini noodles for a gluten-free alternative.
Nutrition Per Serving
Calories: 201
Protein: 6 grams
Carbohydrates: 35 grams
Fiber: 11 grams
Fat: 5 grams
Saturated Fat: 2 grams
Sodium: 66 milligrams
Serves: 8
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ingredients
16 ounce pasta, uncooked
4 cups butternut squash, cubed
1 cup yellow onion, diced Scallions, chopped
1 tablespoon butter or olive oil
1 cup of whole milk
1/2 teaspoon garlic powder
1 pinch of salt
1 cup broccoli
Black pepper, to taste
Parmesan, to taste
4 cups butternut squash, cubed
1 cup yellow onion, diced Scallions, chopped
1 tablespoon butter or olive oil
1 cup of whole milk
1/2 teaspoon garlic powder
1 pinch of salt
1 cup broccoli
Black pepper, to taste
Parmesan, to taste
Directions
- Boil a large pot of water. Add chopped butternut squash and cook for 8–10 minutes until soft. Cool.
- In a pan, heat butter or olive oil. Sauté chopped onion and scallions for 30 seconds per side. Set aside.
- Use the same boiling water to cook pasta according to package instructions. Reserve 1 cup of pasta water, then drain.
- Blend cooled squash, onions, scallions, garlic powder, salt, 1 cup milk, and some pasta water until smooth. Adjust consistency with more milk or water if needed.
- Crisp chopped broccoli in a pan for topping.
- Mix pasta with the butternut squash sauce. Serve with broccoli, parmesan, and pepper.
