Equipment
- oven, stove
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
- Preheat the oven to 425.
- 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.
- 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.
- 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.
- 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.
- 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.
