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Meet your new favorite fall pasta: Butternut Squash Alla Vodka. It's creamy, savory, a little sweet, and comforting.
Here, roasted butternut squash is blended into a velvety sauce with garlic, scallions, and tomato paste, plus a splash of vodka for that subtle depth of flavor. The secret to its silky, dairy-free finish? Native Forest Organic Simple Coconut Milk, brings creamy richness without weighing things down.
Toss it with your favorite pasta and you’ve got a dish that’s wholesome yet indulgent, elegant yet easy. Whether you’re curling up at home or hosting friends, this one’s guaranteed to impress.
Ingredients
- 16 oz pasta (we used gluten free penne)
- 1 small butternut squash peeled and cubed (about 4 cups)
- 1-2 tbsp olive oil optional
- 6-8 sprigs of thyme
- 6 garlic cloves minced
- 1 large shallot minced
- 2 tbsp tomato paste
- ½ cup vodka
- 14oz can Native Forest Organic Simple Coconut Milk
- ½ tsp ground sage
- ½ tsp cayenne
- 1 tsp sea salt
- ½ tsp black pepper
- ½ cup dairy free parmesan
- ¼ cup fresh parsley finely chopped
Instructions
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Preheat the oven to 425.
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Spread the butternut squash on a baking sheet and drizzle with optional olive oil. Season with a bit of salt and pepper. Top with thyme sprigs and transfer to oven. Bake for 25-30 minutes until tender.
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Meanwhile, cook the pasta according to package and heat a large skillet over medium heat and add a splash of water or cooking oil to coat. Add in the garlic and shallots and sauté for 2-3 minutes until tender and fragrant. Add in the tomato paste and vodka, stirring and letting the vodka evaporate a bit.
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Transfer the squash to a blender with the garlic, tomato and vodka mixture and add in the coconut milk, sage, salt, pepper and dairy free parmesan. Puree until smooth and creamy and season to taste.
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Drain the pasta, reserving 1/2 cup of pasta water. Transfer the cooked pasta to the large skillet and add in the sauce. Place over low heat and stir to coat, adding a bit of pasta water a little at a time to increase creaminess and create desired texture.
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Plate, topped with additional parmesan and fresh parsley.
Notes
You can substitute fresh squash with one 15-oz can of butternut squash puree (taste of sauce will vary due to not being able to roast the fresh squash).
by @jackfruitful
