*(Vegan options in parentheses)
2 cups 1-in cubed butternut or acorn squash
3 cups fresh or frozen broccoli florets
2 tablespoons olive oil (I did not use)
Salt and pepper to taste
1/4 cup butter (olive or grape seed oil)
2 cloves garlic, minced
3 tablespoons white whole wheat flour (I used regular whole wheat)
1/2 cup heavy whipping cream (plant-based milk)
1-1/2 cups milk (plant-based milk)
1/4 teaspoon ground nutmeg
1/2 cup grated Parmesan cheese (omit and/or use a Tablespoon of nutritional yeast flakes)
1 (15 oz) can Navy Beans, rinsed and drained
12 oz cooked whole wheat penne pasta
2 tablespoons minced fresh parsley
Method: Preheat oven to 400F. Place butternut squash on one-half of a greased baking sheet and arrange broccoli on other half. Drizzle olive oil (if using) 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 (olive oil or grape seed oil) then saute garlic in butter 1 minute. Whisk flour into butter, then slowly whisk in cream and milk (plant-based 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 or nutritional yeast flakes.
Place cooked squash, Navy Beans, and sauce in a blender or use immersion blender or food processor. 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!
**Since we eat very little meat, I’m always looking for ways to ramp up the protein and nutritional value of a dish. The original recipe, found here , does not call for Navy Beans, but no one could tell this dish had puréed Navy Beans in the creamy sauce. This was delightful and company-worthy!