Luke's Broccoli Parmesan with Butternut Squash Noodles

This pairing is so clever and healthy, with broccoli being one of the healthiest veggies we can eat, also providing fiber from the squash.

Total Time

60 min

Servings

Ingredients

· For the Butternut Squash Noodles:

· 1 medium butternut squash, peeled and spiralized into noodles

· 2 tablespoons olive oil

· Salt and pepper, to taste

· For the Broccoli Parmesan:

· 1 large head of broccoli, cut into florets

· 3 tablespoons olive oil

· 2 cloves garlic, minced

· 1/2 teaspoon red pepper flakes (optional)

· 1/2 cup grated Parmesan cheese

· Salt and pepper, to taste

· Juice of 1/2 lemon

· Fresh basil or parsley, chopped (optional, for garnish)

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Instructions

1. Prepare the Butternut Squash Noodles:

· Preheat your oven to 400°F (200°C).

· Toss the butternut squash noodles with olive oil, salt, and pepper.

· Spread the noodles on a baking sheet in a single layer and roast for 10-15 minutes, or until tender but not mushy. Toss halfway through cooking.

2. Cook the Broccoli:

· While the noodles are roasting, bring a large pot of salted water to a boil.

· Add the broccoli florets and blanch for 2-3 minutes until bright green and just tender.

· Drain and immediately transfer the broccoli to a bowl of ice water to stop the cooking process. Drain again and set aside.

3. Sauté the Broccoli:

· In a large skillet, heat 3 tablespoons of olive oil over medium heat.

· Add the minced garlic and red pepper flakes, sautéing until fragrant (about 1 minute).

· Add the blanched broccoli florets and sauté for another 3-4 minutes, until the broccoli is heated through and starts to get a bit crispy on the edges.

· Season with salt and pepper to taste.

4. Combine and Serve:

· Add the roasted butternut squash noodles to the skillet with the broccoli. Toss everything together gently to combine.

· Remove from heat and sprinkle the grated Parmesan cheese over the top.

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