A delicious twist on traditional vodka sauce, this butternut squash alla vodka features a blend of seasonal flavors, gluten-free pasta, and crispy fried prosciutto. Perfect for autumn dining!
1: Preheat oven to 425°F.
2: Toss the butternut squash, cherry tomatoes, and sliced shallots with 1/4 cup olive oil, salt, pepper, thyme, and sage. Roast for 20 minutes, stirring halfway through.
3: While the veggies are roasting, boil water and begin making the sauce.
4: In a large saucepan, heat olive oil on medium heat, add prosciutto, and cook until crispy. Set aside on paper towel.
5: In the same saucepan, add butter and lower heat to medium-low. Add garlic and red pepper flakes when butter is slightly browned, then add tomato paste and cook for a few minutes.
6: Add vodka and cook for a few minutes to remove boozy taste.
7: Once the butternut squash is roasted, blend it with the broth until it forms a puree, adding more broth if too thick.
8: Add the butternut squash puree to the saucepan with nutmeg. Cook until it bubbles.
9: Slowly add half of the milk or cream, stirring until fully incorporated. Once thickened, add remaining milk or cream, then reserved pasta water and cook for a few more minutes.
10: Toss the cooked pasta into the sauce, and serve with crispy prosciutto on top!
