Roasted Broccoli Rotini with a Surprising Secret Ingredient

Swap the cheese for a clever secret ingredient in this lighter rotini. Add perfectly roasted broccoli for texture — only 201 calories per serving!

If you’ve been here before, you know I’m obsessed with cheese. If this is your first time, hi — I’m talking about cheese already. But sometimes it’s good to try lighter alternatives without losing comfort or flavor.

In this Secret Ingredient Roasted Broccoli Rotini, I replace my usual cheese sauce with a surprising but satisfying substitute: butternut squash. I’ve seen recipes that use roasted butternut squash blended into a creamy pasta sauce and decided to test it myself. The result keeps the pasta comforting and creamy while cutting calories — a win if you want pasta without the heaviness.

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SECRET INGREDIENT ROASTED BROCCOLI ROTINI

201 calories per serving

If you’re unsure how to handle a butternut squash, you’re not alone — I wasn’t either. There are many simple guides that show how to safely cut and prep it. Before we cook, here are a few tips for choosing and storing the two main ingredients so your dish turns out its best.

How to choose fresh broccoli and butternut squash

• How to choose broccoli:

  • Look for an even dark green color, tight florets and firm stalks. Compact florets indicate freshness; spreading florets and yellowing mean it’s older.
  • The cut ends of the stalks should appear fresh and not dried out.
  • Choose broccoli that feels heavy for its size.

• How to choose butternut squash:

  • Pick heavy, firm squash with hard, intact skin.
  • Avoid squash with soft, sunken, moldy or punctured spots.
  • The stem should be intact, firm and dry.
  • Dull, matte skin indicates ripeness; shiny skin often means it was picked too early.
  • Choose a squash with a rich, deep color.

How to store broccoli and butternut squash

• How to store broccoli:

  • Do not wash before storing; excess moisture can encourage molding. Mist lightly if needed.
  • Wrap in a damp paper towel for short-term storage, but avoid sealing in a plastic bag — broccoli needs air circulation.
  • Keep broccoli in the refrigerator and use within 3–5 days.

• How to store butternut squash:

  • Store whole squash in a cool, dark place (basement or pantry) for 2–3 months.
  • If cut, seal and refrigerate for up to 4 days.

Tip: Seasonal produce guides and more recipes are great resources when planning meals and storing ingredients.

How to cook this recipe

Preheat the oven to 400°F (205°C) and line a baking sheet with foil. Cube 2 cups of butternut squash (about half of a medium squash) into roughly 1-inch pieces and place them on one side of the baking sheet. On the other side, place 3 cups of fresh broccoli florets. Drizzle both with about 2 tablespoons olive oil and season with salt and pepper. Roast for about 20 minutes, or until the vegetables are tender and lightly browned.

Meanwhile, cook 12 ounces of rotini according to package directions. I used whole-wheat rotini for extra fiber, but use your preferred pasta.

For the sauce, heat a large skillet over medium-high heat. Melt 1/4 cup of butter or margarine, then add 2 cloves of minced garlic and sauté for about 1 minute. Whisk in 3 tablespoons of flour to form a roux. Slowly whisk in 1/2 cup heavy whipping cream and 1 1/2 cups milk (I used skim) until smooth. Continue heating and stir occasionally until the mixture comes to a boil and thickens.

Remove the skillet from heat and whisk in 1/4 teaspoon nutmeg and 1/2 cup grated Parmesan cheese until melted and incorporated.

When the squash finishes roasting, transfer the cubes to a blender and pour the prepared sauce over them. Blend on high until completely smooth. Return the blended sauce to the skillet, then add the drained rotini and the roasted broccoli. Gently toss until everything is coated. Taste and adjust seasoning with salt and pepper. Garnish with 2 tablespoons chopped fresh parsley and serve.

This makes a lovely lighter side or main when paired with a protein. We enjoyed it alongside grilled chicken and steak throughout the week; a splash of hot sauce is a nice optional kick.

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Description

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Ingredients

• 2 C butternut squash, cut into 1-inch cubes (about ½ of a medium-sized squash)
• 3 C fresh broccoli florets
• 2 Tbsp olive oil
• Salt and pepper to taste
• 12 oz wheat rotini
• ¼ C butter or margarine
• 2 cloves minced garlic
• 3 Tbsp flour
• ½ C heavy whipping cream
• 1 ½ C milk (skim or your choice)
• ¼ tsp nutmeg
• ½ C grated Parmesan cheese
• 2 Tbsp chopped fresh parsley

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Instructions

1. Preheat oven to 400°F and line a baking sheet with foil.
2. Cube 2 cups butternut squash and place on half the baking sheet. Add 3 cups broccoli florets to the other half. Drizzle with 2 Tbsp olive oil and season with salt and pepper. Roast about 20 minutes or until tender.
3. Cook 12 oz rotini according to package instructions.
4. In a large skillet over medium-high heat, melt ¼ cup butter or margarine. Add 2 cloves minced garlic and sauté about 1 minute. Whisk in 3 Tbsp flour.
5. Slowly whisk in ½ cup heavy cream and 1½ cups milk until smooth. Bring to a boil and cook until thickened, stirring occasionally.
6. Remove from heat, whisk in ¼ tsp nutmeg and ½ cup grated Parmesan until melted.
7. Place roasted squash in a blender, pour the sauce over it, and blend on high until smooth.
8. Pour the blended sauce back into the skillet, add the cooked rotini and roasted broccoli. Toss to combine, season to taste, and top with chopped fresh parsley. Serve warm.

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Notes

**Recipe adapted from Whole and Heavenly Oven.

What do you think? Did this recipe make the cut or would you change something? Leave a comment and share your tweaks!