BUTTERNUT SQUASH ROASTED BROCCOLI ALFREDO PENNE SKILLET #roasted #vegetarian #broccoli #breakfast #easy

BUTTERNUT SQUASH ROASTED BROCCOLI ALFREDO PENNE SKILLET #roasted #vegetarian #broccoli #breakfast #easy

No one is consistently going to figure there's butternut squash stowing away in this UNBELIEVABLY-smooth alfredo penne skillet! Prepared for the supper table in just 30 minutes with super-essential fixings.

I sincerely could eat the substance of this skillet every.dang.day for a mind-blowing remainder, folks.

Furthermore, unquestionably throughout the day each Monday. Sidenote: winter break is kinda an incredibly awesome thing. This resembles the first run through in the previous 5 months I've had the option to slow down and it is AMAZING. <<< I need to face a daily reality such that there are winter breaks every minute of every day.

Just if I somehow happened to make a solicitation I would demand no day off. Up until now however Wisconsin hasn't been focusing on that substantial solicitation of mine.

BUTTERNUT SQUASH ROASTED BROCCOLI ALFREDO PENNE SKILLET #roasted #vegetarian #broccoli #breakfast #easy

Also try our recipe : Greek Lemon Chicken and Orzo #lemon #vegan #bowl #recipes #vegetables

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 :

  1. 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.
  2. 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.
  3. 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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