Butternut Squash Alfredo with Broccoli


  • 1 cup, cubed butternut squash
  • 3 cups of Smith's Farm's broccoli florets
  • 1 tablespoon olive oil
  • 1/4 cup butter, unsalted
  • 2 cloves garlic
  • 3 tablespoon flour, all-purpose
  • 2 cup milk
  • 1/4 teaspoon nutmeg
  • 1/2 cup Parmesan cheese, shredded
  • 12 oz pasta, shapes


  1. Preheat oven to 400 degrees.  Cut the butternut squash into 1-inch cubes and place them and broccoli florets on a cookie sheet.  Drizzle with olive oil and salt and pepper. Bake for 20 minutes.
  2. While your veggies bake, cook pasta and drain out water.
  3. In a large pan over medium-high heat add butter and garlic. Let melt. Add flour and whisk in until smooth.  Cook for 2 minutes and then add milk and bring to a boil.  Stir occasionally.  Add nutmeg and cheese and stir until smooth.
  4. In a blender, add milk mixture and cooked butternut squash.  Blend until smooth.  Pour over cooked pasta and stir until coated.  Add broccoli and serve!

Thank you to Super Healthy Kids for this great recipe!