Creamy Butternut Squash Alla Vodka Linguine
This is one of those super cozy meals, on a cold night. It’s like a big warm hug. Best for those nights that you’re craving Italian but also want some of those wonderful fall flavors. The butternut squash is roasted with garlic, shallots and a bunch of herbs and then pureed into creamy and smooth vodka sauce. Top it with the salty crispy prosciutto and and garlic bread crumbs. It’s perfect for a quick weeknight meal or a fancy dinner party.
Ingredients
- 6 tbsp extra virgin olive oil
- 3-4 slices of prosciutto (omit if vegetarian)
- 1 cup finely torn sourdough or ciabatta bread
- 2 cups butternut squash (1 small squash
- 2 tbsp. fresh oregano, chopped
- 2 tbsp. thyme leaves
- 1 tbsp. sage leaves, minced
- 2 small shallots, quartered
- 4 garlic cloves, smashed and peeled
- 1 lb. linguine pasta
- 1/2 cup vodka
- 3/4 cup low sodium vegetable or chicken stock
- 2 tbsp. tomato paste
- 1 pinch red pepper flakes
- 2 tsp. fresh grated nutmeg
- 1 cup canned full fat coconut milk or whole milk
- 1 cup grated parmesan, plus more for garnishing
- salt and black pepper to taste
- Pepitas for garnish
Directions
Preheat the oven to 425.
On a large baking sheet arrange the torn bread and toss with 2 tbsp. olive oil, salt and pepper. Lay the prosciutto around the bread so everything is laying evenly flat. Transfer to the oven and bake for 10-12 minutes. Just until the bread is golden and crisp and the prosciutto is crispy. Once out of the oven and cooled, crumble into small pieces and set aside in a bowl. Then place the bread and 1 garlic clove into a food processor with a metal blade and pulse or puree until they are fine bread crumbs. Then set those aside as well.
On a separate baking sheet, toss together the butternut squash, shallots and garlic with 2 tbsp. olive oil salt and pepper. Make sure everything is evenly coated. Spread it all out flat and toss in the oven to bake for about 25 or so minutes just until the squash is fork tender.
Once out of the oven, transfer the squash, shallots and garlic to the food processor and puree until really smooth. Season with salt and pepper.
Add the remaining 2 tbsp olive oil to a large skillet or saute pan over medium heat. Add in the squash puree, vodka, broth, tomato paste and milk. Simmer for about 10 minutes, whisking to combine everything together. Season with the freshly grated nutmeg and a pinch of red pepper flakes. Taste the sauce as you go, if it starts to get too thick add a little bit more stock to thin it out.
Meanwhile, bring a large pot of salted water to a boil over high heat, and boil the pasta until al dente according to the package directions. Just before draining reserve 1 cup of the pasta water. Then drain.
Toss the pasta into the sauce along with a splash of the pasta water. Tossing everything together and making sure everything is beautifully coated. Remove from the heat and sprinkle in the parmesan cheese. Season again if needed. Divide the pasta among the serving bowls and top with the bread crumbs, prosciutto and a little more cheese if you wish and the pepitas and serve immediately!! Enjoy!!
