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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.
Ingredients
- 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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Made this tonight and it was so yummy! Boyfriend agrees. The prosciutto and breadcrumbs really add a depth of flavor and texture. Awesome!
Thank you Caitlin! I am so glad you loved this recipe! xTieghan
Made this using chickpea pasta for a few less carbs and it’s amazing! Perfect to brighten up some gloomy Washington state fall days!
I am so glad this turned out so well for you Sarah!! Also, yes all the pasta for the cooler days! xTieghan
Made this for dinner last night (left out the prosciutto, and just added in extra sage to roast with the bred crumbs.)
My wife has now put this on my “Top 5 D Recipes” list. It was so delicious! Definitely think using the coconut milk added extra richness.
Overall, one of the best recipes you’ve presented (and that’s saying something!)
What was really fun: I took video of the sauce bubbling up and posted it on my IG story – so soothing, and the colors were so rich.
Hm… what do I make next??
I am so glad you loved this David!! Thank you so much! I hope you continue to love all of the recipes on my blog! xTieghan
I can’t wait to try this! For the butternut squash, do I peel or leave it as is?
Thanks!
Hi Shaila! You should peel the butternut squash before roasting. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Can you make the sauce ahead of time and reheat it right before to toss with the pasta?
Hi Avery! Yes, that will work so well. Great idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Can I use an acorn squash instead of butternut squash? Thanks!
Hi Christine! Yes you could swap acorn squash, however you may not get the richness of flavor that the butternut brings to the sauce. Let us know if you have any other questions! Enjoy! X Kelly
How do you recommend reheating this?
Hi Gina! You could just reheat in the microwave in minute or so increments. Or you could reheat on the stove as well on low heat with the lid on, stirring often. Let us know how it turns out!
Hi Tieghan, this looks absolutely delicious! In an effort to save time (& bc i don’t have a food processor) how could I incorporate TJ’s store bought butternut squash sauce? Would I still add the vodka, broth, paste & milk? Thanks for sharing!
Hey Heather! I would use 1 1/2 – 2 cups of TJ’s sauce and then follow the directions I have listed. Leave out the broth, only adding it in if you want to thin out your sauce. I think this should work great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this for dinner last night, it was so unbelievably good, my husband had thirds!
Wow that is so amazing! Thank you for trying this Leanne! xTieghan
This was so so good! I just made it for dinner tonight and I am obsessed! I did tweak a few things just based on what I had in the house… skipped the breadcrumbs and used a red onion in place of the shallots. I also used white wine instead of vodka. It was so creamy and luscious!
Hi Valentina! I am so glad this turned out so well, especially with using what you had on hand! Thank you so much for trying this! xTieghan
My husband and I were literally talking about who we are excited for squash season and trying new ways to eat it. I’ll save this for sometime soon!
I hope you love this recipe Rachel! Thank you so much! xTieghan
Looks amazing! Any recommendations for a protein to make with this?
Hi there! I would do an Italian roasted chicken with herbs, garlic, lemon and olive oil. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Creamy fall pastas are the best, this looks heavenly!
AGREED! Thank you Laura! xTieghan
Yum! We made and ate this tonight. It was delicious, and we will definitely be making it again. Thanks for the recipe!
Thank you Angie! I am so glad you all loved this! xTieghan
One of the best recipes I’ve tasted! Sooooo delicious and definitely going into the rotation!
Love to hear that! Thank you! xTieghan