Penne alla Butternut Squash

I wasn’t kidding when I told you to prepare for all the fall recipes coming your way! Penne alla Vodka is one of my favorite meals, and I absolutely love butternut squash, especially in the fall, so I had the idea to combine the two a create a fall version of Penne all Vodka using butternut squash.

This pasta is creamy, delicious and packed with all your favorite fall flavors, I know it’s not traditional, but give it a try, you won’t regret it! It comes together quickly and easily, and you can serve it as a stand alone dish, or a side dish to a larger meal.

What You’ll Need

For this pasta, you’ll need penne pasta (or whatever you have on hand), butternut squash, vodka, heavy cream, butter, olive oil, shallots, garlic, basil, thyme and oregano.

Getting Started

Prepare your ingredients: mince the garlic & shallots, peel and dice the butternut squash, and measure out the rest of your ingredients. Bring a large pot of salted water to a boil, then add the pasta and cook until al dente. Reserve about 1 cup of pasta water, then drain.

Make the Sauce

Add three tablespoons of butter and the olive oil to a walled skillet over medium-high heat and cook until butter is melted and frothy.

Add the shallots and cook until translucent, about 2-3 minutes.

Add the garlic and cook until fragrant, about 30 seconds. Then add the squash and spices and stir until combined.

Cook until the squash is tender, stirring occasionally, about 10-15 minutes. The smaller the pieces, the the faster the squash will cook.

Once the squash is soft (and beginning to fall apart), carefully add the vodka and simmer until reduced, about 2-3 minutes.

Transfer the mixture to a blender and puree until smooth, adding the reserved pasta cooking water, a tablespoon at a time, to thin out the mix as needed.

Return the mixture to the pan used to cook the squash over medium-low heat.

Add the cream and remaining butter.

Stir until the butter is melted and the cream is well combined, add salt and pepper to taste. Gently simmer for a minute or two until the sauce thickens slightly.

Add the cooked pasta to the sauce and stir until well combined, adding reserved pasta water, one tablespoon at a time, to thin out the sauce as needed.

Serve

Divide the pasta between bowls and top with parmesan and basil, serve immediately.

Penne alla Butternut Squash

Servings: 6
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

  • 1 pound penne pasta
  • 2 1/2 cups butternut squash, diced (about one medium squash)
  • 2 shallots, minced
  • 3 cloves garlic, minced
  • 1 teaspoon EACH thyme, oregano, dried basil
  • Crushed red pepper flakes, to taste
  • 1 cup vodka
  • 1 cup heavy cream
  • 4 tablespoons butter, divided
  • 3 tablespoons extra virgin olive oil
  • Salt & pepper, to taste
  • Fresh basil and shaved parmesan for serving, optional

Instructions

  1. Bring a large pot of salted water to a boil, then add the pasta and cook until al dente. Reserve about 1 cup of pasta water, then drain.
  2. Meanwhile, add three tablespoons of butter and the olive oil to a walled skillet over medium-high heat and cook until butter is melted and frothy.
  3. Add the shallots and cook until translucent, about 2-3 minutes.
  4. Add the garlic and cook until fragrant, about 30 seconds. Then add the squash and spices and stir until combined.
  5. Cook until the squash is tender, stirring occasionally, about 10-15 minutes. The smaller the pieces, the the faster the squash will cook.
  6. Once the squash is soft (and beginning to fall apart), carefully add the vodka and simmer until reduced, about 2-3 minutes.
  7. Transfer the mixture to a blender and puree until smooth, adding the reserved pasta cooking water, a tablespoon at a time, to thin out the mix as needed.
  8. Return the mixture to the pan used to cook the squash over medium-low heat.
  9. Add the cream and remaining butter.
  10. Stir until the butter is melted and the cream is well combined, add salt and pepper to taste. Gently simmer for a minute or two until the sauce thickens slightly.
  11. Add the cooked pasta to the sauce and stir until well combined, adding reserved pasta water, one tablespoon at a time, to thin out the sauce as needed.
  12. Divide the pasta between bowls and top with parmesan and basil, serve immediately.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s