Butternut Squash Penne with Broccoli (members only)
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This Butternut Squash Penne with Broccoli is perfectly creamy and is packed with veggies. A delicious dairy-free pasta!
Butternut squash is my go-to veggie this time of year. It is seriously so versatile – and today we are using it to make this Butternut Squash Penne with Broccoli!
When butternut squash is roasted and then mixed with coconut milk you get the most silky, delicious pasta sauce. It is so yummy – and sneaks in lots of veggies!
I fed this one to my one year old and he was obsessed. He is a little bit broccoli obsessed, so he definitely picked out all of the broccoli first and then went back for the pasta 😂
I know you’re going to love this one. It is the perfect family meal when you want something cozy!
why you’ll love this butternut squash penne
- veggie-packed – need a creative way to sneak extra veggies into your family’s meal? This pasta is it!
- cozy – you get cozy pasta vibes without a heavy feeling.
- delicious – this pasta is seriously so yummy! Even my one year old couldn’t get enough!
tips & tricks
The green chiles are optional, but I think they add a great flavor!
The leftovers will thicken up – just add a splash of broth or milk to the leftovers to loosen up the sauce.
The vegan chicken broth adds a lot of flavor – if you choose to use veggie broth instead, you will likely need to increase the dry seasonings.
Want to add some plant protein? I added vegan sausage to the leftovers and it was amazing! You could also add a can of chickpeas when you add the broccoli!
in the process
Butternut Squash Penne with Broccoli
Ingredients
- 4 cups butternut squash peeled & cubed, approx. 1 medium squash
- 1 small yellow onion sliced
- 6 cloves garlic peeled and smashed
- 2 tablespoons oil I used avocado oil
- salt & pepper to taste
- 1 4-ounce can green chiles
- 1 15-ounce can coconut milk
- 1/2 teaspooon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 4 cups broth I used vegan chicken broth
- 1 pound penne dry
- 2 cups broccoli florets
Equipment
Instructions
- Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Add the squash, onion, garlic, oil and a pinch of salt & pepper to the baking sheet and toss to coat evenly. Place in the oven for 20 minutes. Toss and cook for another 10 minutes, or until the squash is tender.
- Add everything from the baking sheet to a food processor with the green chiles, coconut milk and dry seasonings – add another pinch of salt & pepper. Blend until smooth and set aside.
- Bring the broth to a boil in a stock pot. Add the dry pasta and cook for 8 minutes, stirring frequently. Do not drain the remaining broth.
- Pour in the sauce & broccoli and stir, stir, stir for 5-10 minutes. You want the pasta to finish cooking and the broccoli to be tender. Taste and adjust the seasonings as needed.
- Spoon into bowls and enjoy!
Notes
- The green chiles are optional, but I think they add a great flavor!
- The leftovers will thicken up – just add a splash of broth or milk to the leftovers to loosen up the sauce.
- The vegan chicken broth adds a lot of flavor – if you choose to use veggie broth instead, you will likely need to increase the dry seasonings.
- Want to add some plant protein? I added vegan sausage to the leftovers and it was amazing! You could also add a can of chickpeas when you add the broccoli!
