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Butternut Squash alla Vodka

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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 mins
Total Time25 mins
Course: Main Course
Cuisine: Italian
Keyword: butternut squash, fall, pasta

Equipment

  • large pot

Ingredients

  • 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

Instructions

  • 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! 

Notes

PARMESAN & ROMANO CHEESE
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!
 
VEGETARIAN OPTION
Eliminate the prosciutto, and you have a meatless and creamy meal!

Yum

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