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!
PARMESAN & ROMANO CHEESESince 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 OPTIONEliminate the prosciutto, and you have a meatless and creamy meal!