Ingredients
Equipment
Method
- Preheat the oven to 425 degrees F. Wash and cut the broccoli, placing it on a baking sheet. Drizzle with 1 tablespoon oil and add salt and pepper to taste.
- Roast the broccoli for about 18-20 minutes or until tender.
- While the broccoli is roasting, cook the pasta according to package directions. Drain and set aside.
- Warm up the remaining oil in a deep saute pan over medium-high heat. Add in the cubed butternut squash and saute for about 4-6 minutes. Add salt and pepper to taste.
- Pour in the broth and bring to a simmer. Cover and let simmer for 15-20 minutes.
- Remove from heat, then add in the milk and stir. Use an immersion blender or pour the mixture into a blender and blend to create a smooth puree.
- Place back in the pan over low heat. Add in the garlic powder, paprika, onion powder, nutritional yeast (optional), and salt and pepper.
- Add the shredded cheese and remove from heat, stirring often, until it's completely melted into the sauce.
- Pour the pasta into the pan and stir until evenly coated. Mix in the roasted broccoli and cooked bacon (or protein of choice), serve, and enjoy.
Notes
You can also steam the broccoli instead of roasting it, if desired. To make vegan, simply omit the cheese and add an extra 1/2 cup of plant-based (unsweetened) milk. Feel free to add chicken, ground beef, or any protein of choice. Use pre-cubed butternut squash from the grocery store to save time.
