Step 1. Cook the pasta.
Bring a large pot of salted water to boil. Cook pasta until al dente. Reserve at least 1 cup of pasta cooking water before draining.
Step 2. Make the base.
In a large skillet, heat olive oil or butter over medium heat. Add leek, carrot, and celery. Cook ~8 minutes, until softened and sweet. Stir in garlic and cook 1 minute until fragrant.
Step 3. Add squash & broccoli.
Stir in cooked butternut squash and broccoli. Season with salt and pepper. Add ½ cup pasta water or broth to loosen, and simmer 3–4 minutes so flavors meld.
Step 4. Blend or leave rustic.
For creamy sauce: purée with an immersion blender (or carefully in a blender) until smooth, adding pasta water for silky texture.
For chunky sauce: skip blending and keep it rustic.
Step 5. Finish the sauce.
Return sauce to the pan if blended. Stir in Parmesan, plus chili flakes or nutmeg if using. Taste and adjust with salt, pepper, or lemon juice.
Step 6. Toss with pasta.
Add drained pasta directly to the sauce. Toss until coated, adding more pasta water if needed for a glossy finish. Serve with extra Parmesan and a drizzle of olive oil.
If the broccoli dulls the sauce color, don’t worry — it adds flavor and nutrients. A splash of lemon juice or extra Parmesan brightens it beautifully.
For a dairy-free version, swap cheese for nutritional yeast or finish with olive oil.
For more depth, add sage or thyme while sautéing, or top with toasted walnuts, hazelnuts, or pine nuts for crunch.
If the broccoli dulls the sauce color, don’t worry — it adds flavor and nutrients. A splash of lemon juice or extra Parmesan brightens it beautifully.
For a dairy-free version, swap cheese for nutritional yeast or finish with olive oil.
For more depth, add paprika, sage or thyme while sautéing, or top with toasted walnuts, hazelnuts, or pine nuts for crunch.
Serving idea: We enjoyed this pasta with fresh tomato slices on the side — their cool, juicy flavor was the perfect contrast to the warm butternut squash sauce.
