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The 30 Most Popular Fall Recipes.
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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 to serve any night of the week, or for your next Saturday night dinner party.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I would definitely cook off the vodka first before adding the other liquids to the butternut squash puree. As written, the recipe is a little vague on this.
Thank you so much! xTieghan
Is everyone peeling the squash before roasting it?
Hey Chloe,
Yes you will need to peel the squash for this recipe. Let me know if you have other questions. Hope you love the recipe. Thank you! xTieghan
This is so good! Made for lunch today! The prosciutto bread crumbs are so good! Thank you!
Thank you so much Jennifer! I am so happy you enjoyed this recipe! xTieghan
We loved this recipe! Topping it with the prosciutto breadcrumbs really takes it to the next level! Because I didn’t have ciabatta bread on hand, I baked the prosciutto in the oven, then pulsed it in my mini food processor a couple of times. After that I added them to panko crumbs and sautéed them together in a pan. Very tasty! Now I can’t wait to try the butternut squash carbonara!
Amazing! I am so glad this turned out so well for you, Karen! Thank you for trying it! xTieghan
This looks DELICIOUS, but unfortunately I’m allergic to tomatoes!! (I know, it’s horrible and impossible.). Do you think I can omit the tomato paste, or do you know of an adequate substitute?
Hey Mel,
I would just omit the tomato paste. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you use dried oregano and thyme too? If so, how much would you use ???? Thanks! Xx
Hey Caitlin,
Yes that is totally fine, just use 2 teaspoons of each. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This is my favourite pasta dish I’ve everrrrr made! I don’t eat meat so I don’t use the prosciutto, and I never have alcohol in the house so I only use the vegetable broth and it’s amazing EVERY SINGLE TIME!
Love that!! Thank you so much Serena! xTieghan
We enjoyed this recipe and have another way to enjoy our butternut squash! I used bacon instead of prosciutto. My husband liked it best without the breadcrumbs, and I liked it best with the breadcrumbs!
Thank you so much Carrie!! xTieghan
Hello:
I made this dish last night and, while I could eat the crispy prosciutto and bread crumbs all day, the sauce was beyond thick and gloopy. I added more veggie stock. I added liberal amounts of pasta water at the end. No matter what, it all just tightened back up into a thick and concentrated consistency that was quite unpleasant. It was disappointing because the flavors are so great.
Thanks anyway!
Hi Jennifer! I am really sorry to hear that! Are there any questions I could help you with? Or anything that could have gone wrong in the beginning? Please let me know! xTieghan
I’d love to make this but have someone in my family allergic to tomatoes. Is there anything I could substitute for the tomato paste?
Looking forward to trying this!
Hi Melissa!! You can just omit the tomato paste. Not a hue deal. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
this was SO GOOD i made it again the next day for a different set of friends and then again a week later
Thank you so much Lauren! xTieghan
SOOOOO GOOD! The breadcrumbs totally make it, so I usually make a little more of those than is called for. Once again, Tieghan hits it out of the park!
You are so kind! Thank you Gentry! xTieghan
This sounds delicious! So do you crumble up the breadcrumbs and prosciutto together or leave the bread cubed?
Hi Gina! I crumble the bread and prosciutto together. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
OMG This was absolutely amazing! I was worried when I added the vodka it changed the flavour as it cooked out it mellowed. I think I would try white wine next time just to see the difference.
I am so glad this turned out so well for you Melanie! Thank you! xTieghan
We loved this recipe!!! We did not use the oil, prosciutto, and parmesan to make it more whole-food, plant-based. We also did not have vodka or full-fat coconut milk, so used white wine & regular coconut milk and it turned out DELICIOUS!!! I am excited to make it next time with sautéed mushroom “bacon” and vegan parm! Thank you!!
Thank you so much Hannah! I am so glad this turned out so well for you! xTieghan