Creamy Butternut Squash Alla Vodka Pasta.
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash pureed into a creamy vodka sauce tossed with spaghetti and topped with crispy prosciutto breadcrumbs. Rich and seasonal, this autumn pasta is vibrant and elegant.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 tablespoons extra virgin olive oil
- 3 ounces prosciutto ((omit if vegetarian))
- 1 cup finely torn ciabatta bread
- 2 cups cubed butternut squash ((about 1 small squash))
- 2 tablespoons fresh chopped oregano
- 2 tablespoons fresh thyme leaves
- 1/2 teaspoon crushed red pepper flakes
- kosher salt and black pepper
- 2 small shallots, halved
- 2 cloves garlic, smashed
- 1 pound dry linguine pasta
- 1/2 cup vodka
- 1/2 cup low sodium vegetable or chicken broth
- 2 tablespoons tomato paste
- 3/4 cup canned full fat coconut milk or whole milk
- 1 cup grated parmesan, cheese plus more for serving
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 519mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 308mg
- Calcium
- 205mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 519MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.