Creamy Butternut Squash Alla Vodka Pasta.

Welcoming Monday with this cozy, Creamy Butternut Squash Alla Vodka Pasta. Best for nights when you’re craving Italian, but also craving cozy fall flavors. Seasonal autumn butternut squash, roasted with fresh herbs, shallots, and garlic, all pureed into a creamy vodka sauce that’s vibrant and so delicious! Then finish off this pasta with salty prosciutto bread crumbs for an autumn dinner that’s mouth-wateringly delicious. This is a great fall pasta recipe to serve any night of the week, or for your next Saturday night dinner party.

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I’ve said it before and I’ll say it again, Monday is always better with a cozy dinner to look forward to. I’m well aware that fall is still officially one week away. But here in Colorado, we are just about to enter our fall foliage season. The leaves are just starting to turn their beautiful shades of yellow/orange/red. The air is incredibly crisp…and incredibly cool at night…and the days are slowly getting shorter. So, it’s very much fall here, and I love it so much. I’m trying to soak up these awesome September days as much as possible. I know that the nice weather won’t be sticking around for too much longer.

Speaking of nice weather, we could not have had more picture-perfect weather for my brother’s wedding this past Saturday. Bluebird skies all day long, temperatures in the ’70s, and truly a perfect day. I’m going to share more photos and details this Sunday. But I just thought I’d let everyone who’s been following the wedding know, it honestly went so well. The studio looked absolutely gorgeous. Lyndsie was the prettiest bride (and also nice…which I know isn’t always the case…wedding day can be stressful). Everyone had so much fun. And if you’re wondering about my contribution…the cakes? While they weren’t perfect, they still turned out pretty great. I shared photos on Instagram, but will share even more details in Sunday’s favorite’s post, so stay tuned for that!

And for those here solely for the food (and not so much the stories), we’ll get to this pasta. Because it is so good and has all the things I love!

(butternut squash before roasting)

(butternut squash after roasting)

One of my favorite autumn vegetables has always been butternut squash. Every season I love using it in new and different ways.

In the past, I’ve made soups, ravioli, and salads. But pureeing the squash into a pasta sauce is something I’ve never done before. I had to tweak this recipe a few times to make it just right. But thankfully, in the end, the final product turned out better than I’d originally anticipated.

Here is how I make this creamy butternut squash alla vodka pasta.

While there are a handful of ingredients, making this dish is relatively simple. Start out by roasting the squash with fresh thyme, oregano, shallots, and garlic. Slow roasting the squash with herbs adds so much flavor and amplifies the delicious essence of the squash.

Of course, if you don’t eat meat, you can easily omit the prosciutto to make this a vegetarian pasta.

Once the squash is roasted, puree until it’s smooth and creamy. You can do this in a food processor or blender.

During this same time, you’ll want to make the breadcrumbs. Now, I know the breadcrumbs are a bit of an “extra”, but in my opinion, they’re an extra that’s worth it. Salty prosciutto breadcrumbs are the perfect topping to this pasta.

Once everything is out of the oven, simply add the squash puree to a large skillet. Next add a splash of vodka, some milk, and a few other things. Soon you’ll have a silky, smooth, velvety and creamy butternut squash alla vodka pasta sauce.

I like to toss this sauce with linguine, but any pasta cut works really well, so use your personal favorite.

Toss the pasta with sauce, add plenty of parmesan cheese, and then serve each plate of pasta topped with breadcrumbs.

It’s such a warming fall pasta that’s hearty too. and it’s also on the healthier side. Plus it’s such a nice switch up from the classic tomato-based alla vodka pasta. Great for any upcoming dinner parties, or just a really good Monday night meal that all will look forward too.

If you make this creamy butternut squash alla vodka pasta be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Creamy Butternut Squash Alla Vodka Pasta.

4.23 from 372 votes

6

by Tieghan Gerard

calories 1304kcal

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Prep20 minutes mins

Cook40 minutes mins

Total1 hour hr

Seasonal autumn butternut squash, roasted with fresh herbs, shallots, and garlic, all pureed into a creamy vodka sauce, then with finished off with salty prosciutto bread crumbs, creating a dish that’s vibrant and so delicious!

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Ingredients 

1x2x3x

• ▢ 6 tablespoons extra virgin olive oil
• ▢ 3 ounces prosciutto, (omit if vegetarian)
• ▢ 1 cup finely torn ciabatta bread
• ▢ 2 cups cubed butternut squash, (about 1 small squash)
• ▢ 2 tablespoons fresh chopped oregano
• ▢ 2 tablespoons fresh thyme leaves
• ▢ 1/2 teaspoon crushed red pepper flakes
• ▢ kosher salt and black pepper
• ▢ 2 small shallots, halved
• ▢ 2 cloves garlic, smashed
• ▢ 1 pound dry linguine pasta
• ▢ 1/2 cup vodka
• ▢ 1/2 cup low sodium vegetable or chicken broth
• ▢ 2 tablespoons tomato paste
• ▢ 3/4 cup canned full fat coconut milk or whole milk
• ▢ 1 cup grated parmesan, cheese plus more for serving

Instructions 

• 1. Preheat oven to 425 degrees F. On a baking sheet, toss together the bread, 2 tablespoons olive oil, and a pinch of salt and pepper. Lay the prosciutto around the bread. Transfer to the oven and bake for 10-15 minutes or until toasted. Crumble the prosciutto into fine crumbs. Set aside.

  2. On a separate baking sheet, toss together the butternut squash, 2 tablespoons olive oil, oregano, thyme, and a pinch each of crushed red pepper flakes, salt, and pepper. Add the shallots and garlic, tossing to coat. Transfer to the oven and roast for 25-30 minutes or until the squash is tender.

  2. Transfer the squash, shallots, and garlic to a food processor. Puree until smooth. Season with salt and pepper.

  3. Add the remaining 2 tablespoons olive oil to a large skillet set over medium heat. Add the squash puree, vodka, broth, tomato paste, and milk. Simmer for 10 minutes or until the sauce thickens slightly. Taste and adjust seasonings as needed.

  4. Meanwhile, bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions. Just before draining, remove 1 cup of the pasta cooking water. Drain.

  5 Add the pasta to the sauce along with a splash of the pasta cooking water, tossing to combine. Remove from the heat and add the parmesan, toss to combine. If needed, thin the pasta sauce with a little of the reserved cooking water.

  6. Divide the pasta among plates and top with prosciutto bread crumbs. Eat and enjoy!

Notes

To Replace Vodka: use 1/4 cup apple cider and 1/4 cup additional broth. 

Nutrition

Calories: 1304kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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