Dinner / Pasta & Pizza

Butternut Squash Alla Vodka Pasta

Enjoy the taste of roasted butternut squash and fresh herbs pureed into a creamy vodka sauce and combined into your favorite pasta and you have this Butternut Squash Alla Vodka Pasta dish that is perfect for fall.

Pasta with a butternut squash alla vodka sauce

What is alla Vodka Sauce

Alla Vodka sauce is a creamy sauce made with tomato sauce or paste, Italian herbs and cream. It comes from Italian-American cuisine and is delicious. But it wouldn’t be alla vodka without the vodka. In this recipe the vodka is added to the roasted butternut squash puree and blended together into a delicious cream sauce.

How to Make Butternut Squash alla Vodka Pasta

The butternut squash is the key ingredient in this recipe. So start by cutting the butternut squash into cubes. Here’s How to Cut Butternut Squash.

Here’s what else you need

  • Olive Oil
  • Rosemary Bread
  • Oregano
  • Thyme
  • Crushed Red Pepper Flakes
  • Salt & Pepper
  • Shallot
  • Garlic
  • Linguine Pasta
  • Vodka
  • Vegetable Broth
  • Milk
  • Tomato Paste
  • Freshly Grated Parmesan Cheese

First, roast the rosemary bread in a little olive oil. Remove from the oven and set aside. Next roast the butternut squash along with the oregano, thyme, red pepper flakes and salt & pepper. Add the shallots and garlic and roast for 25-30 minutes.

Transfer to food processor and puree until smooth. In a large skillet, add the olive oil, squash puree, vodka, broth, tomato paste, and milk. Let simmer for 10 minutes or until the sauce thickens. In a separate pot, follow instructions on cooking the pasta. Add the pasta into the sauce. Keep some of the pasta water to make the sauce even creamier.

Pasta with butternut squash alla vodka sauce

Add the parmesan cheese and serve!

Notes

  • Cutting up the butternut squash is really easy. Here’s How to Cut Butternut Squash again in case you missed it. This recipe only calls for 2 cups so you’ll have plenty left over for other squash recipes (see below)
  • If you don’t want to use vodka, you can add an additional 1/4 cup of broth to replace the liquid
  • Speaking of liquid, make sure you reserve plenty of pasta water so you can make the sauce even creamier.
  • This recipe is modified by a recipe from Tieghan at Half Baked Harvest!
Pasta with butternut squash alla vodka sauce

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What’s your favorite fall pasta dish? Let me know in the comments below and if you have a recipe, please share it. Also, share your pasta creations by tagging me on Instagram!

pasta with butternut squash alla vodka sauce

Butternut Squash alla Vodka Pasta

Enjoy the taste of roasted butternut squash and fresh herbs pureed into a creamy vodka sauce and combined into your favorite pasta and you have this Butternut Squash Alla Vodka Pasta dish that is perfect for fall.

Course dinner
Keyword butternut squash, pasta, fall harvest, alla vodka sauce
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 1 hour

Ingredients

  • 6 tablespoons Olive Oil
  • 1 cup Rosemary Bread roughly chopped
  • 2 cups Butternut Squash cubed
  • 1-2 tablespoons Oregano
  • 1-2 tablespoons Thyme
  • pinch Red Pepper Flakes
  • Salt & Pepper
  • 1 large Shallot quartered
  • 2 cloves Garlic smashed
  • 1 pound Linguine Pasta
  • 1/2 cup Vodka
  • 1/2 cup Chicken or Vegetable Broth
  • 2 tablespoons Tomato Paste
  • 3/4 cup Milk whole or 2%
  • 1 cup Parmesan Cheese freshly grated

Instructions

  1. Pre-heat oven to 425 degrees

  2. In a small baking sheet, toss together 2 tablespoons of olive oil and the rosemary bread. Bake for 10-15 minutes or until toasted. Set aside and crush into smaller pieces to put on top of the finished pasta.

  3. On a separate baking sheet, toss together 2 tablespoons of olive oil, butternut squash, oregano, thyme, red pepper flakes, and salt & pepper. Add the shallot and garlic, tossing to coat. Bake in the oven for 25-30 minutes or until the squash is tender.

  4. Transfer the squash, shallot and garlic to food processor. Puree until smooth and season with salt and pepper as needed.

  5. In a large skillet, heat up the remaining 2 tablespoons of olive oil over medium heat. Add the puree, vodka, broth, tomato paste and milk. Let simmer for 10 minutes until the sauce starts to thicken. Continue to taste along the way and add salt or pepper as needed.

  6. In a separate pot, follow instructions to boil the pasta in salted water. Cook the pasta al dente (just undercooked). Save about a cup of the pasta water before draining it.

  7. Add the pasta to the sauce and stir, covering all the pasta. Add pasta water as needed to make it creamier. Remove and add the parmesan cheese and combine. Add the bread crumbles to the top and serve.

Recipe Notes

  • Cutting up the butternut squash is really easy. Here’s How to Cut Butternut Squash again in case you missed it. This recipe only calls for 2 cups so you’ll have plenty left over for other squash recipes (see below)
  • If you don’t want to use vodka, you can add an additional 1/4 cup of broth to replace the liquid
  • Speaking of liquid, make sure you reserve plenty of pasta water so you can make the sauce even creamier.
  • This recipe is modified by a recipe from Tieghan at Half Baked Harvest!
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About Author

As a married-mother of two, Chris understands the demand on all families when it comes to dinner-time. She started her food blog, Burnt Macaroni, because she wanted to make that process easier for her family and others. Follow her on Facebook, Pinterest, Twitter and Instagram as she teaches herself and her kids how to cook!

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