INGREDIENTS
2 cups
1-in cubed butternut squash
3 cups
fresh broccoli florets
2 tbsp
olive oil
Salt and pepper
1/4 cup
butter
2 cloves
garlic (minced)
3 tbsp
white whole wheat flour
1/2 cup
heavy whipping cream
1 1/2 cups
milk
1/4 tsp
ground nutmeg
1/2 cup
grated Parmesan cheese
12 oz
cooked penne pasta
2 tbsp
minced fresh parsley