spicy butternut squash alla vodka pasta with garlicky breadcrumbs__________________________Creamy vodka sauce with a pureed butternut squash base and lots of fresh grated parmesan, butter, and coconut milk to amp up this cozy pasta dish. The breadcrumbs are a must and can be made in the same skillet! Prep time includes if you opt to roast your own butternut squash - if not, the recipe will come together much more quickly.
Ingredients
butternut squash all vodka pasta
- 1/2 cup panko breadcrumbs
- 3 cloves garlic, minced, divided
- 4 tbsp butter, divided
- 1 tbsp olive oil
- 1 carrot, finely diced
- 1 shallot, minced
- 2 tsp dried oregano
- 2 tbsp tomato paste
- 1/4 - 1/2 tsp red pepper flakes
- 1 cup butternut squash puree, homemade or store bought
- 3/4 cup coconut milk
- 3/4 cup vodka
- 1 cup grated parmesan cheese
- 1 lb papardelle
Instructions
- If you intend to roast your own butternut squash: preheat oven to 425 degrees and toss 2 cups of peeled and cubed butternut squash with 1 tbsp olive oil, salt, and pepper. Spread onto a baking sheet lined with parchment paper and bake for 25 minutes, stirring once. Transfer cooked squash to a food processor or strong blender and puree until smooth, adding water as needed to thin.
- Start with the breadcrumbs. Heat 1 tbsp butter over medium heat in a skillet. Add 1 clove of minced garlic and the breadcrumbs and toast, stirring frequently, for about 5 minutes until golden all over. Give one last toss with salt and pepper. Remove from skillet and set aside in a bowl.
- Bring a large pot of salted water to a boil. Cook pasta according to package directions. Before straining, reserve 1 cup of the pasta water. Drain the rest of the water and set pasta aside.
- Pour olive oil into the same skillet and saute carrot, shallot, the other 2 cloves of garlic, and dried oregano until soft and fragrant, about 3-5 minutes. Add tomato paste, red pepper flakes, and butternut squash puree and stir to combine, then pour in vodka and cook 2-3 minutes until most of the alcohol simmers out. Then, measure in coconut milk and butter and simmer 10-15 minutes. Finish with parmesan and stir until melted.
- Toss pasta into the vodka sauce, adding reserved cooking water to thin as desired. Spoon into bowls and top with breadcrumbs, more parmesan, and chopped fresh basil.