Swap the cheese for a secret ingredient in this lighter rotini. Roasted broccoli adds bright bites to a dish that’s just 201 calories per serving.
If you’ve read my blog before, you know I’m obsessed with cheese. That said, sometimes it’s worth swapping it out to save calories while still enjoying comforting pasta. In this recipe, we replace cheese with an unexpected but delicious stand-in: butternut squash. Many recipes use pureed butternut squash to create a creamy, cheesy-like sauce — I tried it and was pleasantly surprised. The result keeps pasta in the rotation without as many calories, and the roasted broccoli adds texture and flavor.
SECRET INGREDIENT ROASTED BROCCOLI ROTINI
201 calories per serving
Before cooking, if you’re unfamiliar with prepping butternut squash, it can seem intimidating. Take your time cutting it — it becomes easy with practice. Also, choosing and storing fresh broccoli and squash properly will improve flavor and shelf life. Below are quick tips for selection and storage.
How to choose fresh broccoli and butternut squash
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Broccoli
- Select even, dark green heads with tight florets and firm stalks; compact florets indicate freshness.
- Fresh stalk ends should not be dried out.
- Choose broccoli that feels heavy for its size.
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Butternut squash
- Pick firm, heavy squashes with hard, intact skin.
- Avoid squash with soft spots, cuts, or mold.
- The stem should be dry and intact; look for deep, even color. A shiny skin can mean it was harvested too early.
How to store broccoli and butternut squash
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Broccoli
- Do not wash until ready to use. Excess moisture encourages spoilage.
- Wrap in a damp paper towel for refrigeration, but avoid sealed plastic bags so it can breathe.
- Use within 3–5 days for best quality.
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Butternut squash
- Store whole squash in a cool, dark place for 2–3 months.
- Once cut, keep sealed in the refrigerator and use within about 4 days.
How to make Secret Ingredient Roasted Broccoli Rotini
Preheat the oven to 400°F (200°C) and line a baking sheet with foil. Cube 2 cups butternut squash (about half a medium squash) into 1-inch pieces and arrange on one half of the baking sheet. Place 3 cups fresh broccoli florets on the other half. Drizzle everything with about 2 tablespoons olive oil and season with salt and pepper. Roast for about 20 minutes, or until tender and lightly browned.
Meanwhile, cook 12 oz wheat rotini according to package directions. Using whole wheat gives a bit more fiber and a slightly healthier profile.
While the pasta cooks, heat a large skillet over medium-high heat. Melt 1/4 cup butter or margarine, add 2 cloves minced garlic and sauté for about 1 minute. Whisk in 3 tablespoons flour to form a roux, then slowly whisk in 1/2 cup heavy whipping cream and 1 1/2 cups milk until smooth. Bring the mixture to a gentle boil over medium-high heat, stirring occasionally, until thickened. Remove from heat and whisk in 1/4 teaspoon nutmeg and 1/2 cup grated Parmesan until melted.
When the squash is roasted, transfer it to a blender and pour the hot cream sauce over the squash. Blend on high until completely smooth, creating a creamy, silky sauce. Pour the puree back into the skillet, add the cooked rotini and roasted broccoli, and toss gently to combine. Season with salt and pepper to taste, sprinkle with 2 tablespoons chopped fresh parsley, and serve.
This dish works well as a side or a main, and pairs nicely with a protein like chicken or steak for a balanced meal. For a little heat, add hot sauce or crushed red pepper to taste.
Ingredients
- 2 cups butternut squash, cut into 1-inch cubes (about ½ medium squash)
- 3 cups fresh broccoli florets
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 12 oz wheat rotini
- ¼ cup butter or margarine
- 2 cloves garlic, minced
- 3 tablespoons flour
- ½ cup heavy whipping cream
- 1½ cups milk (skim or your choice)
- ¼ teaspoon nutmeg
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 400°F and line a baking sheet with foil.
- Cube squash and arrange on half the baking sheet; add broccoli to the other half. Drizzle with oil and season. Roast ~20 minutes until tender.
- Cook rotini according to package directions; drain and set aside.
- In a skillet, melt butter and sauté garlic for 1 minute. Whisk in flour.
- Slowly add cream and milk, whisking until smooth. Bring to a boil, stirring until thickened.
- Remove from heat and stir in nutmeg and Parmesan until melted.
- Blend roasted squash with the sauce until completely smooth. Return to skillet.
- Toss sauce with cooked rotini and roasted broccoli. Season, top with parsley, and serve.
Notes
If you need guidance on cutting butternut squash, refer to a trusted tutorial before starting. The post also includes tips on choosing and storing produce to get the best results.
Recipe adapted from Whole and Heavenly Oven.
Did you try this recipe? Share your thoughts or variations in the comments — I’d love to hear what you changed or how you served it.