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Butternut Squash Alla Vodka Pasta

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A fall pasta dish you’ll make on repeat! This Butternut Squash alla Vodka Pasta is creamy, cozy, and entirely plant-based, with roasted squash, a hint of sage, and the silkiest sauce you won’t believe is dairy-free. Make it for your next weeknight dinner or serve it as the star at your next fall gathering.
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Butternut Squash Alla Vodka Pasta

Meet your new fall pasta crush: Butternut Squash Alla Vodka. Think of it as the cozy cousin to classic tomato vodka sauce, only silkier, sweeter, and a little more sophisticated. Roasted butternut squash gets blended into a luscious, creamy sauce with garlic, scallions, tomato paste, and just the right splash of vodka for depth, then blended with coconut cream and swirled around tender pasta for a dish that’s equal parts indulgent and wholesome. It’s comforting enough for a Sunday night in sweatpants, yet fancy-feeling enough to serve at a dinner party with a glass of your favorite red.

Let’s Talk About Pasta Alla Vodka!

Pasta alla vodka is a classic recipe that’s creamy, tomatoey, and rich. It’s typically made with heavy cream, butter, and Parmesan, but in true Jackfruitful fashion, we’re giving it a fresh, plant-forward makeover. Swapping dairy for silky Edward & Sons Coconut Milk and blending in decadent oven-roasted butternut squash to add richness. The sauce is packed with fiber, a subtle natural sweetness, and the result will blow your mind!

What Does Pasta Alla Vodka Taste Like?

Traditional alla vodka pasta has a slightly tangy, creamy flavor with a hint of heat and a rich tomato base. This butternut squash version stays true to the essence while bringing in a mellow, earthy sweetness from the roasted squash and aromatic herbs. The addition of Edward & Sons Coconut Milk adds silkiness without overpowering the dish, and a generous dusting of dairy-free parmesan rounds everything out with a savory, umami-rich finish.

Slice strips into strips
Dry penne pasta close-up for a pantry pasta recipe

Ingredients for the Butternut Squash Sauce

  • Butternut Squash: This is the star of the recipe, adding a naturally sweet and earthy flavor while making the sauce velvety and rich without any dairy.
  • Olive Oil (optional): A drizzle of olive oil brings a subtle fruitiness and helps the butternut squash caramelize in the oven.
  • Thyme: Fresh thyme adds a fragrant, woodsy aroma that complements the sweetness of the squash and the richness of the sauce.
  • Garlic: Garlic infuses the dish with a savory depth and is essential for building the base flavor of the sauce.
  • Shallot: Milder and sweeter than onions, shallots lend a delicate, aromatic note that pairs beautifully with the butternut squash.
  • Tomato Paste: This concentrated tomato flavor gives the sauce body and adds a rich, slightly tangy backdrop to the creamy elements.
  • Vodka: Vodka brings a subtle sharpness and helps release and meld the flavors of the tomato paste, resulting in a deeper, more complex sauce.
  • Edward & Sons Coconut Milk: This is what makes the sauce luxuriously creamy while keeping it completely dairy-free and plant-based.
  • Cayenne: a hint of smoky heat, the cayenne in this recipe is nothing to be afraid of! It just adds a little complexity. 
  • Ground Sage: Sage brings warm, earthy notes that highlight the fall flavors of the squash and thyme.
  • Dairy-Free Parmesan: Adds a salty, cheesy finish to the sauce without the dairy. It also helps thicken the sauce for extra creaminess.

For serving

  • Pasta: The foundation of this dish. A short pasta like penne, rigatoni, or rotini works best because the ridges hold onto the creamy butternut squash sauce.
  • Dairy-Free Parmesan: Brings richness, umami, and a subtle tang that ties all the sauce’s flavors together beautifully.
  • Fresh Parsley: A bright, fresh garnish that lifts and balances the richness of the sauce, giving each bite a pop of color and flavor.

How to Make Butternut Squash Pasta Sauce

Roast the Squash

Preheat the oven to 425°F. Spread the cubed butternut squash on a sheet pan, drizzle with olive oil (if using), and sprinkle with salt and pepper. Top with sprigs of thyme and roast for 25–30 minutes until fork-tender and slightly golden.

Sauté the Base

In a large skillet, sauté shallots and garlic over medium heat until fragrant. Stir in the tomato paste and vodka, allowing it to reduce slightly.

Blend the Sauce

Transfer the roasted squash and sautéed mixture to a blender. Add coconut milk, sage, parmesan, salt, and pepper. Blend until smooth and creamy.

Toss With Pasta

Cook your pasta until al dente, reserving ½ cup of pasta water. Return it to the skillet, pour in the sauce, and toss to coat. Use reserved pasta water as needed to loosen and adjust the consistency.

Butternut Squash Pasta Serving Suggestions

Serve this creamy butternut squash pasta warm in generous bowls, topped with a shower of parmesan, a sprinkle of fresh chopped parsley, and a twist of cracked black pepper. For an extra cozy touch, pair it with a crisp green salad or a slice of gluten-free sourdough. It’s hearty enough for a solo weeknight dinner but elegant enough to serve at your next fall gathering.

How to Customize Your Creamy Butternut Squash Pasta

There are so many easy ways to make this creamy butternut squash pasta your own. To add more protein and staying power, stir in cooked lentils, vegan sausage, or crispy tofu right before serving. If you’d like to boost the greens, fold in a few handfuls of baby spinach or chopped kale during the final minutes of cooking so they wilt into the sauce. You can also switch up the pasta shape to whatever you have on hand, or use fusilli, rigatoni, or even shells, which are great options that hold onto the velvety sauce. For a bit of spice, sprinkle in red pepper flakes or finish with a drizzle of chili oil. And if you’d prefer to skip the alcohol, simply replace the vodka with vegetable broth for an equally delicious version.

Why You’ll Love This Easy Butternut Squash Pasta Sauce

This healthy butternut squash pasta is pretty much everything you could ever want in a cozy fall dinner. The roasted butternut sauce is rich, creamy, and full of comfort, without being heavy. Naturally vegan and gluten-free, this pasta is packed with fiber, antioxidants, and vitamin A from the squash. The sauce is silky and satisfying without any dairy or added cream, making it ideal for weeknight dinners, cozy weekends, holiday spreads, or even meal prep for the week ahead.

Butternut Squash Sauce Frequently Asked Questions

What’s the best pasta to use for vodka pasta? Short pastas like penne, rigatoni, or rotini work best for this recipe. Their ridges and shape hold onto the sauce beautifully. For a gluten-free option, use brown rice or quinoa-based pasta for added texture and protein.

Can I use frozen butternut squash? Yes! Frozen cubed squash can be roasted directly from frozen. It may take longer in the oven, but it will work just as well in the sauce.

Can I use canned butternut squash? Yes, if you don’t want to use fresh squash (which I highly recommend for flavor), you can substitute with one 15-oz can of butternut squash puree.

Can this be made without vodka? Absolutely. If you prefer to leave out alcohol, simply replace the vodka with vegetable broth or water. You’ll still get a delicious, creamy result.

Can I prep this ahead of time? Yes! The sauce can be made up to 3 days in advance and stored in the fridge.

Is this recipe kid-friendly? Definitely! The vodka cooks off, and the creamy sweetness of the squash makes it appealing to all ages.

Other Butternut Squash Recipes to Try

If you’re loving squash season, you might also enjoy:

Roasted Butternut and Crispy Rice Salad

Butternut Squash and Brussels Sprouts Orzo Salad

Roasted Butternut Squash Black Bean Tacos

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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penne pasta coated in creamy orange squash sauce, finished with chopped parsley
Jackie Akerberg

Butternut Squash alla Vodka Pasta

4.84 from 6 votes
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A fall pasta dish you’ll make on repeat! This Butternut Squash alla Vodka Pasta is creamy, cozy, and entirely plant-based, with roasted squash, a hint of sage, and the silkiest sauce you won’t believe is dairy-free. Make it for your next weeknight dinner or serve it as the star at your next fall gathering.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Pasta
Calories: 594

Equipment

Ingredients
  

  • 16 oz pasta, I used gluten free penne
  • 4 cups butternut squash, peeled and cubed (or one small one)
  • 1-2 tbsp olive oil, optional
  • 6-8 sprigs thyme
  • 6 garlic cloves, minced
  • 1 large shallot, minced
  • 2 tbsp tomato paste
  • ½ cup vodka
  • 14 oz canned Edward & Sons Native Forest 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

Method
 

  1. Preheat the oven to 425.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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).

Nutrition

Serving 1servingCalories 594kcalCarbohydrates 77gProtein 15gFat 22gSaturated Fat 14gPolyunsaturated Fat 1gMonounsaturated Fat 2gSodium 703mgPotassium 749mgFiber 5gSugar 6gVitamin A 10332IUVitamin C 28mgCalcium 90mgIron 4mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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9 Responses

  1. 5 stars
    So tasty!!! I didn’t have sage or parsley and didn’t use the vodka. But I did add spinach and this is way better than I expected!

    Reply

  2. 4 stars
    Delicious!!
    I have made it several times ( all without the vodka). I have tried vanilla flavored coconut yogurt instead of coconut milk and it was very good. I also used a combination of milk and half and half- super yum!
    Thank you so much

    Reply

  4. 5 stars
    My cousin and I thoroughly enjoyed this dish! She said I should serve it to company. The leftovers were also delicious but the sauce gets thick so simply thin it with water or veg broth.

    Reply

  5. 5 stars
    We loved this! Particularly my min-vegan husband who literally polished off all the leftovers. Very cozy fall dish.

    Reply
4.84 from 6 votes

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