spicy butternut squash alla vodka pasta with garlicky breadcrumbs
One final ode to winter squash: Spicy Butternut Squash Alla Vodka Pasta. With garlicky breadcrumbs. Because what’s better to pair with a big bowl o carbs than MORE CARBS?
Funny enough, I’d never eaten a dish with vodka sauce prior to the invention of this here bowl of cozy. I’d tasted it in the past, but I had an aversion to any type of cooking involving alcohol for quite awhile – probably some convoluted “health”-based shunning. Now that I’ve untwisted my proverbial panties and am more openminded about what’s healthy and balanced versus what I thought prior, give me all of the vodka to splash into a big skillet. And wine. Like in my Champignon Au Vin from Saturday.
This one is certainly lighter than many alike sauces, and instead of tomato receives a toasty, creamy texture from pureed roasted butternut squash. If you don’t have time or don’t want to roast your own squash (peeling and cutting them is a B, I understand) canned puree is perfectly good. I also swap out traditional heavy cream for canned coconut milk, which offers the same amount of richness with a touch of sweetness. Round the sauce off with an uppercut of parmesan and toss it in some big soft papardelle noodles, and dinner is done.
Oh, but one more thing. Breadcrumbs. These guys take no more effort than tossing some panko in a splish of butter and minced garlic. Do you need breadcrumbs? No. But yes. Any leftovers store just fine and make lovely salad toppers.
For those of you huddling away from sub-0 temperatures these next several days (or those of you in the 80s and crying because it’s only February and winter is over), this is a stick-to-your-ribs, gives-you-energy dinner that can produce leftovers if you play your cards correctly. If you don’t, you’ll eat all of it, and that’s fine too. Those godforsaken weather conditions probably call for entire skillets of pasta at once.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to stop by Instagram, wave hello, and show me what you’ve made!
Want some vodka with your vodka? Try this Fig Thyme Moscow Mule!
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.
