Butternut Squash alla Vodka Pasta

close-up of penne pasta coated in creamy orange sauce with chopped parsley

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.

Course Main Course, Pasta

Cuisine American

Keyword butternut squash, creamy dairy free, dairy free, easy pasta, gluten free, penne alla vodka

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 594kcal

Author Jackie Akerberg

Equipment

oven, stove
Blender

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

Instructions

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