So last week I posted those delicious Zoodles with Chicken and Tomatoes (link here) which was a nice, light dinner (check it out if you didn’t see it). And today, I am sharing a pasta recipe that is equally delicious but definitely not on the lighter side.

This is a rich pasta dish with roasted squash, broccoli and a creamy alfredo sauce. This is such a great meal for fall because of the squash, and I love how colourful it is.

I chose to roast the squash – instead of steaming or boiling – because I like the flavour of it better, and it doesn’t get watery. But the broccoli I cooked with the pasta during the last couple minutes of boiling and that was perfect. The squash is super creamy and the broccoli still has a little crunch, it was such a good textural contrast.

I know typical alfredo sauce is not very healthy, but I used whole milk instead of heavy cream which drastically reduced the fat content. The result is still a super creamy and rich pasta so you can’t even tell the difference!

A key to cream sauces though, at least for me, is a lot of black pepper. This adds a nice heat and helps to cut through some of the richness. Salt is also very important but pepper is key. Just make sure to always adjust the seasoning to your taste because the last thing you want is a bland sauce.

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Ingredients:

• 2 cups butternut squash, diced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp pepper
• 200g pasta, I used whole wheat spaghetti
• 1 1/2 cups broccoli, small florets
• 1 tbsp butter
• 1 tbsp flour
• 1.5 cups whole milk
• 1/2 tsp salt
• 1/4 tsp pepper

Directions:

1. Preheat oven to 375°. Line small baking sheet with parchment paper or silicone baking mat.
2. In mixing bowl, combine squash, oil, 1/2 tsp salt and 1/4 tsp pepper. Lay on baking sheet in a single layer. Bake 20-25 minutes until tender and beginning to get golden brown.
3. While squash is cooking, bring large pot of salted water to boil. Cook pasta according to directions on package, adding the broccoli 2-3 minutes before pasta is ready. Drain and set aside.
4. In the same pot, over medium heat, melt the butter. Quickly whisk in flour and let it cook 30 seconds. Slowly whisk in milk, making sure there are no lumps. Once all milk is incorporated, season with 1/2 tsp salt and 1/4 tsp pepper (or to taste). Bring mixture to a simmer, reduce heat to medium-low and let it cook 4-5 minutes, stirring often. It will thicken up slightly.
5. Add pasta and broccoli to the sauce, as well as the cooked squash. Toss everything together and serve. This makes 2 generous portions.