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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 recipe 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!
Creamy Butternut Squash Alla Vodka Pasta.
Servings: 6
Calories Per Serving: 1304 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
To Replace Vodka: use 1/4 cup apple cider and 1/4 cup additional broth.
This post was originally published on September 16, 2019
Just. Fabulous.
Flavor profile is spot on. I was worried as I tried a cube of roasted squash before blending and it was quite spicy. The blending and addition of liquids balanced it all out.
You will definitely need to add pasta water to thin as the sauce thickens as it warms.
You MUST make the prosciutto crumbs as well. The texture and salt is perfect for this dish.
Yes! So glad you loved this recipe Michele! xTieghan
Hey Tieghan! I was thinking of using butternut squash noodles, but thought that might be an overload of butternut squash…Do you think roasting/blending sweet potatoes for the sauce would be a good alternative?
Hey Melissa! Normally I would be all for butternut squash noodles, BUT with this recipe I think it would be overkill. Just too much squash, you know? I love the sound of sweet potatoes for the sauce, but I still think pasta is the best bet for this recipe. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Just made this! Delicious!Can’t wait to make it again! I followed the exact recipe! ?
Love that! Thank you! xTieghan
This came out really well and very tasty! The reserved pasta water came in handy to thin out the sauce some. The breadcrumbs will be made periodically to have around the house for snacking!
Ooo yes! I am so glad you loved this recipe, James! xTieghan
This. Sounds. Amazing! Prosciutto and butternut squash sound amazing paired together.
I am so excited to try this recipe.
Thank you so much Lauren! xTieghan
Made this tonight. ABSOLUTELY GLORIOUSLY DELICIOUS!!!!! On repeat all fall / winter!! Love your vegetarian (or vegetarian option) meals so would love to see more 🙂
Thank you so much Mackenzie! xTieghan
Saw this on her IG feed and went, hmmm I have all these ingredients. I made it for breakfast this morning and WOW! I added some cooked spicy pork sausage after cooking and it was incredible.
I love to hear that Bethany!! Thank you so much! xTieghan
I have a habanero pasta I’ve been trying to use and can’t seem to find a good recipe. Any thoughts on how this would taste if I used it in this recipe?
Hey Liz! That sounds incredible! The heat in the pasta will be a really nice balance to the sweetness in the sauce. Yum! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I too would prefer to use something other than vodka. Any suggestions? This recipe sounds amazing!!
Hi Julia! I recommend using an equal amount of vegetable or chicken broth + 2 tablespoons apple cider vinegar. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Can’t tell you how excited I was to see this is dairy free (assuming I leave the parm off)!! Don’t get me wrong, I LOOOOVE cheese and miss it dearly, but I’m a new mommy and my sweet little babe has a dairy sensitivity which means no cheese for me while nursing. This looks like it will fulfill all my creamy pasta dreams right now. Can’t wait to try it!! THANK YOU!
Hi Erin! Yes, leave the parm off! I hope you absolutely love this and congrats on the little one! That is so exciting! xTieghan
I mean… I know vodka is the key ingredient 😀 but I hate vodka (and I say it as a polish girl, when the whole world knows that vodka is our “national drink” hehe) so what else can I use?
Hi Iza! I recommend using an equal amount of vegetable or chicken broth + a splash of apple cider vinegar. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Sounds great!! I don’t have vodka..would white wine work?? Or some chicken stock?? Thanks
HI Barb! White wine will be delicious!1 Great idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This recipe is sublime, thank you very much
Thank you Bosha! xTieghan
Was toasting the prosciutto to flavor the breadcrumbs? I didn’t read where they are added to the dish.
The prosciutto is apart of the breadcrumb mix and should be sprinkled over the pasta with the bread. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Oh yum, I would so eat this!!! Perfect for those early Autumnal days!
Agreed! Thank you Ruth! xTieghan