Enjoy the taste of roasted butternut squash and fresh herbs pureed into a creamy vodka sauce and combined into your favorite pasta and you have this Butternut Squash Alla Vodka Pasta dish that is perfect for fall.
Pre-heat oven to 425 degrees
In a small baking sheet, toss together 2 tablespoons of olive oil and the rosemary bread. Bake for 10-15 minutes or until toasted. Set aside and crush into smaller pieces to put on top of the finished pasta.
On a separate baking sheet, toss together 2 tablespoons of olive oil, butternut squash, oregano, thyme, red pepper flakes, and salt & pepper. Add the shallot and garlic, tossing to coat. Bake in the oven for 25-30 minutes or until the squash is tender.
Transfer the squash, shallot and garlic to food processor. Puree until smooth and season with salt and pepper as needed.
In a large skillet, heat up the remaining 2 tablespoons of olive oil over medium heat. Add the puree, vodka, broth, tomato paste and milk. Let simmer for 10 minutes until the sauce starts to thicken. Continue to taste along the way and add salt or pepper as needed.
In a separate pot, follow instructions to boil the pasta in salted water. Cook the pasta al dente (just undercooked). Save about a cup of the pasta water before draining it.
Add the pasta to the sauce and stir, covering all the pasta. Add pasta water as needed to make it creamier. Remove and add the parmesan cheese and combine. Add the bread crumbles to the top and serve.