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Creamy Butternut Squash Alla Vodka Pasta

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This Creamy Butternut Squash Alla Vodka Pasta is a cozy fall twist on the classic Italian dish. Roasted butternut squash, garlic, and shallots are pureed into a creamy vodka sauce, served over pasta and topped with crispy prosciutto breadcrumbs. Rich, comforting, and full of seasonal flavor.

  • Author: Tina
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Dinner
  • Method: Baked, Stovetop
  • Cuisine: Italian
  • Diet: Vegetarian

Ingredients

6 tbsp extra virgin olive oil

3 oz prosciutto (omit for vegetarian)

1 cup finely torn ciabatta bread

2 cups cubed butternut squash (about 1 small squash)

2 tbsp fresh chopped oregano

2 tbsp fresh thyme leaves

1/2 tsp crushed red pepper flakes

Kosher salt and black pepper to taste

2 small shallots, halved

2 cloves garlic, smashed

1 lb dry linguine pasta

1/2 cup vodka (or 1/4 cup apple cider + 1/4 cup extra broth)

1/2 cup low sodium vegetable or chicken broth

2 tbsp 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°F (220°C). On a baking sheet, toss ciabatta bread with 2 tbsp olive oil, salt, and pepper. Lay prosciutto slices around the bread. Bake for 10–15 minutes until toasted. Crumble prosciutto into fine crumbs and set aside.
  2. On another baking sheet, toss butternut squash, oregano, thyme, shallots, and garlic with 2 tbsp olive oil, red pepper flakes, salt, and pepper. Roast for 25–30 minutes until squash is tender.
  3. Transfer roasted squash, shallots, and garlic to a food processor and puree until smooth. Season with salt and pepper.
  4. Heat remaining 2 tbsp olive oil in a large skillet over medium heat. Add squash puree, vodka, broth, tomato paste, and milk. Simmer for 10 minutes until sauce thickens slightly.
  5. Meanwhile, cook linguine in salted boiling water until al dente. Reserve 1 cup pasta water, then drain pasta.
  6. Add pasta to the sauce with a splash of reserved pasta water. Toss to coat. Stir in parmesan cheese and adjust consistency with more pasta water if needed.
  7. Serve pasta topped with prosciutto breadcrumbs and extra parmesan. Enjoy!

Notes

  • Omit prosciutto and use vegetable broth for a vegetarian version.
  • Use apple cider and extra broth as a vodka substitute.
  • Any pasta shape can be used in place of linguine.
  • Adjust red pepper flakes for desired heat level.

Nutrition

Find it online: https://cheftinaskitchen.com/creamy-butternut-squash-alla-vodka-pasta/