Butternut Squash Carbonara with Broccoli
Ingredients
- 1 (3 pound) butternut squash, peeled
- 2 cups small broccoli florets
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon ground pepper, divided
- ¼ teaspoon salt
- 2 large eggs, at room temperature
- ¾ cup grated Parmesan cheese, divided
- 4 strips bacon
- 2 large cloves garlic, grated
- ¼ cup low-sodium chicken broth
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