"Vodka sauce, but make it seasonal. Warm roasted butternut squash, pureed smooth and simmered with a splash of vodka. Toss your favorite pasta through, and top with crispy sage and prosciutto, and caramelized shallots."
Butternut squash vodka sauce
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Prep time 5mins
Cook time 1hr 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 butternut squash
- 1 tablespoon avocado oil
- 1/2 teaspoon each salt and pepper
- 3 cloves garlic confit (or regular is fine! I just had extra confit!)
- 1/2 cup or more to desired consistency water
- 1 tablespoon avocado oil
- 2 slices prosciutto
- 4 sage leaves
- 2 tablespoon salted butter, divided
- 1 tablespoon tomato paste
- 1/2 cup vodka
- 1 minced shallot
- 1/4 cup heavy cream
- 1/2 cup grated parmesan
Method
Step 1
Preheat oven to 375. Peel, and cut butternut squash into cubes. Removing seeds.
Step 2
Place squash cubes onto foil lined baking sheet, drizzle with 1 tablespoon avocado oil, season with salt and pepper. Toss to coat.
Step 3
Bake for 35-40 minutes, tossing halfway... until squash is fork tender.
Step 4
Meanwhile... In a large pot, add one tablespoon avocado oil. Add prosciutto and cook for about 2-3 minutes per side until crisp. Remove from pot and set aside.
Step 5
Add sage leaves cooking about 2 minutes per side, remove from pot and set aside.
Step 6
Transfer cooked squash to blender, add garlic cloves, water and puree until smooth. Add water in increments, as not to add too much.
Step 7
Add 1 tablespoon of butter to pot to melt.
Step 8
Add squash puree to pot, bring to a simmer.
Step 9
Add tomato paste, and stir to combine. Cook for about 2-3 minutes until rusty color begins to show.
Step 10
Stir in vodka, bring to a boil. Reduce to simmer, and cook covered on low for about 30 minutes. Stirring occasionally.
Step 11
While sauce simmers, melt remaining tablespoon of butter in a pan.
Step 12
Add minced shallot, and cook on low stirring frequently until golden and caramelized. Season with salt, remove from heat.
Step 13
Once sauce has simmered for about 20-25 minutes, add heavy cream and parmesan cheese. Stir to combine. Simmer remaining 5 minutes. Taste, add salt and pepper as desired.
Step 14
Serve sauce topping your favorite pasta (mine is gnocchi!) and garnish with the crispy prosciutto, sage leaves and caramelized shallots. A drizzle of extra avocado oil (or olive) is encouraged!