Butternut Alla Vodka

As promised on Instagram I’m here with my first pumpkin recipe of the season, well technically butternut. I have been terribly busy with work and we also had our backyard redone simultaneously. The plan was to get rid of the grass/lawn area and a get large patio, vegetable boxes, rock covering and native plants instead. It took over a month and we’re very happy with how it turned out. Looking forward to spring to plant all kinds of vegetables and see the garden bloom.

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Butternut Squash Alla Vodka. It doesn’t get more fall than this. Autumnal butternut squash roasted with fresh herbs, shallots, and garlic, fennel, all pureed along with vodka into a creamy vodka sauce. Its saucy, vibrant, a little sweet, a little spicy and so delicious! Then finish off this pasta with a shower of parmesan cheese. Serve it any weeknight or a cozy weekend night dinner party.

Roasted Butternut Alla Vodka, SERVES 6 

INGREDIENTS

• 5 tablespoons extra virgin olive oil
• 8-10 oz chicken tenders, chopped into small pieces (omit if vegetarian, or use one can chickpeas drained) OPTIONAL
• About 2 pounds cubed butternut squash, (after peeling and dicing)
• 2 large shallots, peeled
• 4-5 fat cloves garlic, smashed
• 1 teaspoon lightly pounded fennel seeds
• 1 cup vodka
• 1 tablespoons fresh chopped oregano
• 1 tablespoon fresh or dried thyme leaves
• 1 teaspoon fresh or dried chopped rosemary
• 1 teaspoon crushed red pepper flakes
• Sea salt and black pepper as needed
• 12 oz-1 pound spaghetti or linguine pasta (depending on appetite, I normally portion 2 oz per adult)
• 1 cup low sodium vegetable broth or pasta water if required
• 2 tablespoons tomato paste
• 8-10 sage leaves
• ¼-½  cup grated parmesan, cheese plus more for serving

INSTRUCTIONS

1. Preheat oven to 400° F.
2. On a baking sheet, toss together the butternut squash, 2 tablespoons olive oil, rosemary, oregano, fennel seeds, thyme, halved shallots, whole garlic and a little salt and pepper.
3. Place the baking tray in the oven and roast for about 30 minutes or until the squash is tender.
4. Once the butternut is soft transfer the roasted squash, shallots, and garlic to a food processor. Puree until smooth.
5. Add the remaining 2 tablespoons olive oil to a large skillet set over medium heat. Add the chopped chicken and sauté till almost cooked, about 5-7 minutes.
6. Carefully pour the squash puree, vodka, broth, tomato paste. Simmer for 10 minutes or until the sauce thickens slightly.
7. Separately bring a large pot of salted water to a boil over high heat and cook the pasta until al dente check the package for directions. Just before draining, save 1 cup of the pasta cooking water. Drain. Add the pasta to the sauce. Add a splash of the pasta cooking water, thin the pasta sauce with the reserved pasta cooking water.
8. Heat the remaining olive oil, fry the sage leaves till they crisp up. Divide the pasta and serve topped with crispy sage leaves and generous shavings of parmesan cheese. Enjoy!