Creamy Butternut Squash Alla Vodka Pasta

A comforting and elegant pasta dish that celebrates the warmth of fall, this Creamy Butternut Squash Alla Vodka Pasta combines roasted squash with herbs, vodka, and a touch of tomato for a rich, velvety sauce. Topped with crispy prosciutto breadcrumbs, it’s a meal that’s both hearty and refined — perfect for weeknights or special occasions.

Why You’ll Love This Recipe

• Perfect fall flavor — Butternut squash, herbs, and garlic create a cozy, seasonal base

• Rich and creamy without being heavy — A balance of coconut or whole milk, vodka, and tomato paste gives depth without overloading

• Elevated with texture — Salty, crunchy prosciutto breadcrumbs make each bite satisfying

• Customizable — Easily adapted to vegetarian diets and can be made with various pasta types

• Great for entertaining or a luxurious weeknight dinner — Feels fancy but comes together simply

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 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 oregano, chopped

• 2 tablespoons fresh thyme leaves

• ½ teaspoon crushed red pepper flakes

• Kosher salt and freshly ground black pepper, to taste

• 2 small shallots, halved

• 2 garlic cloves, smashed

• 1 pound dry linguine pasta

• ½ cup vodka (or substitute with ¼ cup apple cider + ¼ cup broth)

• ½ cup low-sodium vegetable or chicken broth

• 2 tablespoons tomato paste

• ¾ cup full-fat canned coconut milk or whole milk

• 1 cup grated parmesan cheese, plus more for serving

directions

1. Prepare breadcrumbs: Preheat oven to 425°F (220°C). On a baking sheet, toss ciabatta bread pieces with 2 tablespoons of olive oil, salt, and pepper. Lay prosciutto slices around the bread. Bake for 10–15 minutes until bread is toasted and prosciutto is crisp. Crumble prosciutto and set aside.

2. Roast the squash: On a second baking sheet, toss butternut squash with 2 tablespoons olive oil, oregano, thyme, crushed red pepper flakes, salt, and pepper. Add shallots and garlic. Roast for 25–30 minutes or until squash is tender.

3. Make the puree: Transfer roasted squash, shallots, and garlic to a food processor or blender. Puree until smooth and creamy. Season to taste.

4. Cook the sauce: Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add squash puree, vodka, broth, tomato paste, and milk. Simmer for about 10 minutes, stirring occasionally, until thickened. Adjust seasoning as needed.

5. Cook the pasta: Bring a large pot of salted water to a boil. Cook linguine until al dente. Reserve 1 cup of pasta water before draining.

6. Combine: Add cooked pasta to the sauce. Toss to combine, adding a splash of reserved pasta water to loosen the sauce if needed. Stir in the parmesan cheese.

7. Serve: Divide pasta among bowls. Top with prosciutto breadcrumbs and extra parmesan if desired.

Servings and timing

• Yields: 6 servings

• Prep time: 20 minutes

• Cook time: 40 minutes

• Total time: 1 hour

Variations

• Vegetarian: Omit prosciutto or use crispy sage or mushrooms for a meat-free topping.

• Dairy-free: Use coconut milk and skip parmesan or opt for a vegan cheese substitute.

• Pasta swap: Try penne, rigatoni, fettuccine, or gluten-free pasta instead of linguine.

• No vodka? Use apple cider and more broth to mimic the flavor complexity without alcohol.

• Add greens: Stir in baby spinach or kale at the end for added nutrients.

storage/reheating

• Storage: Keep pasta and breadcrumbs in separate airtight containers in the refrigerator. Consume within 3–4 days.

• Reheating: Reheat pasta gently on the stove or in the microwave, adding a splash of broth or milk to loosen the sauce. Toast breadcrumbs separately to re-crisp.

• Freezing: You can freeze the squash sauce on its own for up to 2 months. Thaw and reheat before adding fresh pasta.

FAQs

Can I make the sauce ahead of time?

Yes! Prepare the squash puree and sauce up to 2 days in advance. Reheat before tossing with freshly cooked pasta.

Is there a non-dairy option that still tastes creamy?

Full-fat coconut milk is a great alternative to dairy and still delivers a rich, smooth texture.

What’s a good substitute for vodka in this dish?

Use ¼ cup apple cider and ¼ cup extra broth to mimic the depth of vodka without alcohol.

Can I freeze the entire pasta dish?

It’s best to freeze just the sauce. Pasta tends to lose its texture when frozen and reheated.

What other herbs could I use if I don’t have thyme or oregano?

Sage, rosemary, or marjoram would all complement the squash beautifully.

Does the prosciutto have to be crispy?

Yes, crisping it creates a delicious texture contrast and enhances flavor. If skipping prosciutto, add crispy breadcrumbs or nuts.

Can I use store-bought breadcrumbs instead?

Yes, but the homemade ciabatta version with prosciutto adds exceptional flavor and crunch.

Will this dish be spicy with red pepper flakes?

It’s gently warming, not hot. Adjust or omit flakes if you prefer a mild sauce.

Is there a specific pasta shape that works best?

Linguine holds the creamy sauce well, but any ribbon or tube pasta like pappardelle or rigatoni also works great.

Can I add protein like chicken or shrimp?

Absolutely — grilled or roasted chicken or shrimp pair well with the creamy squash sauce.

Conclusion

Creamy Butternut Squash Alla Vodka Pasta is a delightful twist on a classic comfort food, combining seasonal flavors with rich, creamy textures. Whether served as a cozy weeknight dinner or an impressive main for guests, it’s a dish that captures fall on a plate. Try it once, and you’ll want to keep it in your seasonal rotation for years to come.