Servings: 8

2 cups 1-in cubed butternut squash 2 cups 1-in cubed butternut squash
3 cups fresh broccoli florets 3 cups fresh broccoli florets
2 tablespoons olive oil 2 tablespoons olive oil
Salt and pepper to taste Salt and pepper to taste
1/4 cup butter ¼ cup butter
2 cloves garlic, minced 2 cloves garlic, minced
3 tablespoons white whole wheat flour 3 tablespoons white whole wheat flour
1/2 cup heavy whipping cream ½ cup heavy whipping cream
1-1/2 cups milk 1-½ cups milk
1/4 teaspoon ground nutmeg ¼ teaspoon ground nutmeg
1/2 cup grated Parmesan cheese ½ cup grated Parmesan cheese
12 oz cooked penne pasta 12 oz cooked penne pasta
2 tablespoons minced fresh parsley 2 tablespoons minced fresh parsley

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.
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.
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!