Butternut Squash alla Vodka

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Mary Ann Addis

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A boozy and creamy way to eat butternut squash is always a win for me. Whipped ricotta is typically used on toast, but I love dolloping some on the plate to nestle the pasta. Top it off with some crispy prosciutto, basil, and more parmesan for a delightful and filling meal!



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Butternut Squash alla Vodka

A boozy and creamy way to eat butternut squash!
Active Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Italian
Keyword: butternut squash, fall, pasta



  • 12 oz Spaghetti or other long pasta
  • cup Pecorino Romano 
  • ¾ cup Parmesan Cheese, grated
  • 2 Garlic Cloves
  • 1 Butternut Squash, medium to large
  • 4-5 slices Prosciutto
  • 1 tbsp Tomato Paste
  • ¼ cup Vodka
  • 2 Shallots
  • Black Pepper
  • Kosher Salt


  • Preheat the oven to 425°. Peel, gut the insides, and cut the butternut squash into cubes. 
  • Cut the shallots to the butternut squash relative sizes. and add 2 cloves of garlic. Drizzle olive oil, around 2 tablespoons, and a good pinch of salt, about 1 teaspoon, and cracked black pepper, about ⅛ of a teaspoon. Toss on the sheet pan.
  • Cook in the middle rack for 10 minutes. Remove and toss, and continue to cook for an additional 5 minutes.
  • In the meantime, bring a large pot of water to boil and add about ¼ cup of salt. Add the pasta of choice, give it a stir, and cook until al dente. 
  • Meanwhile, grade the cheeses! I Use a blender to get it to powder form.
  • Remove the roasted squash along with its juices, and puree into a food processor. Add half of the cheese, and puree again until smooth.
  • With a paper towel, wipe the sheet pan that the butternut squash was roasted in, and lay out the prosciutto, and cook for about 5 to 6 minutes until crispy.
  • In a saucepan over medium-high heat, add the butternut squash puree along with the tomato paste and vodka. Cook for 5 to 7 minutes until the vodka has evaporated. 
  • Reserve 1 cup of pasta water, and drain the pasta. In a large bowl, add the butternut squash, Add ¼ cup of the reserved pasta water along with a half of the cheese, and toss. Add more of the pasta water if it's too dry. 
  • OPTIONAL WHIPPED RICOTTA: In a food processor, whip the ricotta until it's fluffy and creamy. Add a spoonful to the bottom of a serving bowl, and smear it to create a creamy bed for the pasta. 
  • To finish, sprinkle more cheese, tear some basil leaves, and crack the crispy prosciutto on top along with a little more crack pepper. Enjoy! 


Since this recipe has minimal ingredients, using the best cheese is essential. 12 months Parmigiano Reggiano and Pecorino Romano are sold in most grocery stores. Get a bargain when buying at Costco! A little goes a long way!
Eliminate the prosciutto, and you have a meatless and creamy meal!



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