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    Home » Dinner

    Published: Nov 1, 2021 · Modified: Oct 28, 2022 by Kayla · This post may contain affiliate links.

    Butternut Squash Vodka Sauce

    Jump to Recipe Print Recipe

    This Butternut Squash Vodka Sauce has a nice cheesy taste with a hint of sweetness from the squash, and a savory layer of flavor from the roasted garlic. It's creamy, comforting and one of the best fall pasta recipes you can make! It's dairy free and vegan, but can also be made gluten free as well.

    Butternut squash vodka sauce over two bowls of fettuccini noodles.

    I'm a sucker for a creamy pasta sauce, so it does have a cashew cream in the base. But you really can't taste it. That's always the goal in mind any time I use cashew cream. The other elements of flavor mentioned above are the ones that really stand out!

    This creamy butternut squash sauce pairs really well with my healthier garlic bread recipe. It's also made with roasted garlic that's mashed into a creamy spread!

    Jump to:
    • 📝Ingredient Notes
    • 🔪Instructions
    • 🥣Equipment
    • 🌿Substitutions/ Variations
    • 🧊Storing
    • ❓Frequently Asked Questions
    • Origin of Vodka Sauce
    • 📖 Recipe
    • 💬 Comments
    Ingredients to make butternut squash vodka sauce.

    📝Ingredient Notes

    Butternut squash- You can buy yours whole, but I buy mine already chopped for a quicker option. I've only made this recipe using fresh butternut squash, so I cannot say how frozen squash would do. However, I do think it would work okay to roast it in the oven.

    🔪Instructions

    Preheat the oven to 400 degrees Fahrenheit.

    Line a pan with parchment paper and place the chopped butternut squash on it. Mix it with rosemary and olive oil.

    Make space in the middle of the pan to place the bulb of garlic.

    Before placing it on the pan, cut the top of the bulb off, exposing the cloves and leaving the root (the 'hairy' or stringy part in tact). Remove the extra pieces of skin off the bulb, leaving enough on so that the cloves don't fall off the bulb.

    Butternut squash on a pan with garlic.

    Put some olive oil on the garlic, wrap in a small piece of aluminum foil and place in the center of the roasting pan.

    Butternut squash on a pan with garlic.

    Roast in the oven for about 30 minutes, until the squash is tender.

    While that's cooking, in a pot bring the broth, vodka and cashews to a light boil. Cover with a lid and let cook for about 15 minutes.

    Cashews, vegetable broth and vodka in a stainless steel pot.

    When the cashews, squash and garlic are finished cooking, let cool down just a bit before placing in the blender. Make sure to squeeze the mushy garlic clove pieces out from the bulb and discard the skins. Then place the lemon juice and remaining spices in the blender.

    Butternut squash sauce ingredients in a blender.

    Blend until it's smooth and creamy. This could take a minute or two depending on your blender.

    Butternut squash vodka sauce blended.

    Pour over the pasta noodles and mix well.

    Optionally, top with parsley and dairy-free parmesan cheese.

    Butternut squash vodka sauce over three bowls of fettuccini.

    Enjoy!

    This post contains affiliate links. I may earn commission from qualifying purchases at no additional cost to you. I will never recommend a product I don't use or trust. Thank you for your support.

    🥣Equipment

    You will need a high speed blender for this recipe. I use a vitamix blender. I love how easily it can blend anything up into a smooth consistency within seconds.

    You don't have to have a Vitamix to make this recipe, though. You can use what high speed blender you have at home. Just blend as long as needed, possibly stopping throughout to scrape the sides of the blender.

    🌿Substitutions/ Variations

    Rosemary- Swap the rosemary for thyme!

    Vegetable broth- You can also use chicken broth for more flavor.

    Cashews- Need a nut free option? Try using sunflower seeds in place of cashews.

    Pasta- You can use your favorite type of pasta noodles such as rotini, penne, fettuccini or even gnocchi. Make this recipe gluten free by swapping out wheat noodles for gluten-free noodles. If you need a lower carb option, try using zucchini noodles instead.

    Vodka- If you don't want to cook with it, just leave it out. Or add vegetable broth in its place. It will still be absolutely delicious and flavorful!

    Chicken- If you want to add meat, grilled and sliced chicken breasts would be a delicious addition!

    Sausage- I think a chicken sausage would be a good source of protein and flavor for this pasta.

    Sautéed mushrooms would give a nice texture and flavor profile to this pasta sauce.

    🧊Storing

    This sauce will last in the fridge for 3-4 days in an airtight container.

    ❓Frequently Asked Questions

    What's the point of putting vodka in pasta sauce?

    Vodka helps bring out the other flavors in the sauce without having a flavor that stands out on its own.

    What kind of vodka do you use for vodka sauce?

    Some chefs say it's best to use a good quality vodka. I think a neutral vodka that you find drinkable will do just fine. My choice of vodka for cooking is Titos.

    Is vodka sauce ok for kids?

    There's a general assumption that alcohol evaporates out when cooked. However, this can depend on how much alcohol is used, the cooking method and how long it's been cooked for at the boiling point of alcohol.

    Here's some information regarding approximate alcohol retention regarding the time cooked at the boiling point of alcohol that is cited from the USDA Table of Nutrient Retention Factors, Release 6.

    While I'm no medical/health professional, I would say that because some alcohol can be retained in the cooking process, I would personally leave out the vodka for children, pregnant women and possibly breastfeeding women.

    Origin of Vodka Sauce

    Traditional Penna Alla Vodka sauce is made with penne noodles, crushed tomatoes, heavy cream, vodka, garlic, onions, pancetta and parmesan. The exact origin of vodka pasta sauce is unclear. Some Italians say that it originated in Italy in the mid 70s and Americans say that it originated from an Italian-American chef at his restaurant in New York. This sauce recipe is a spinoff of the traditional one, using butternut squash instead of a tomato base. It's also known as Butternut Squash Alla Vodka Pasta.

    👋Before you go! If you enjoyed this recipe for my Butternut Squash Vodka Sauce, leave a review and comment down below to share it with me. I love to hear from you! Also, if you aren't already following me on social media, find me by searching @thedairyfreemenu and follow along for more cooking inspiration!

    📖 Recipe

    Butternut squash vodka sauce over two bowls of fettuccini noodles.

    Butternut Squash Vodka Sauce

    Kayla
    This Butternut Squash Vodka Sauce has a nice cheesy taste with a hint of sweetness from the squash, and a savory layer of flavor from the roasted garlic. It's a creamy, comforting and vegan recipe that can be ready to serve in under 40 minutes!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 8 mins
    Cook Time 30 mins
    Total Time 38 mins
    Course Main Course
    Cuisine American, Italian
    Servings 4
    Calories 448 kcal

    Equipment

    • High speed blender

    Ingredients
      

    • 16 ounces butternut squash cubed
    • 1 bulb of garlic roasted
    • 1 tablespoon olive oil extra virgin
    • 1 tablespoon rosemary
    • 1 cup cashews
    • 1 can vegetable broth, reduced sodium or about 1 ⅔ cup
    • ¼ cup vodka see notes
    • ⅓ cup nutritional yeast
    • 2 tablespoons lemon juice freshly squeezed
    • ½ coarse kosher salt or to taste
    • ¼ black pepper
    • 12 ounces pasta noodles
    • parsley for topping, optional
    • dairy-free parmesan for topping, optional

    Instructions
     

    • Preheat the oven to 400 degrees Fahrenheit.
    • Line a pan with parchment paper and place the chopped butternut squash on it. Mix it with rosemary and olive oil.
    • Make space in the middle of the pan to place the bulb of garlic.
    • Before placing it on the pan, cut the top of the bulb off, exposing the cloves and leaving the root (the 'hairy' or stringy part in tact). Remove the extra pieces of skin off the bulb, leaving enough on so that the cloves don't fall off the bulb.
    • Put some olive oil on the garlic, wrap in a small piece of aluminum foil and place in the center of the roasting pan.
    • Roast in the oven for about 30 minutes, until the squash is tender.
    • While that's cooking, in a pot bring the broth, vodka and cashews to a light boil. Cover and cook for about 15 minutes.
    • When the cashews, squash and garlic are finished cooking, let cool down just a bit before placing in the blender.
    • Make sure to squeeze the mushy garlic clove pieces out from the bulb and discard the skins. You don't want the skins in the blender.
    • Then place the lemon juice and remaining spices in the blender and blend until it's smooth and creamy. This could take a minute or two depending on your blender.
    • Pour over the pasta noodles and mix well.
    • Optionally, top with parsley and dairy-free parmesan cheese.
    • Enjoy!

    Notes

    • You can use chicken broth in place of vegetable broth if you prefer.
    • There's a general assumption that alcohol evaporates out when cooked. However, this can depend on how much alcohol is used, the cooking method and how long it's been cooked for at the boiling point of alcohol. While I'm no medical /health professional, I would say that because some alcohol can be retained in the cooking process, I would personally leave out the vodka for those who do not drink, children, pregnant women and possibly breastfeeding women. The sauce will still be absolutely delicious without the vodka.

    Nutrition

    Calories: 448kcalCarbohydrates: 52gProtein: 14gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 10mgPotassium: 739mgFiber: 6gSugar: 5gVitamin A: 12071IUVitamin C: 27mgCalcium: 81mgIron: 4mg
    Keyword butternut squash pasta sauce, butternut squash vodka sauce
    Tried this recipe?Let us know how it was!

    Note: The nutrition label is only an estimate. Amounts may vary.

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    Reader Interactions

    Comments

    1. Summer Bourbon says

      November 02, 2021 at 4:23 pm

      5 stars
      This Butternut Squash sauce is soo creamy and delicious!! Plus, It’s so easy to make. Definitely a new favorite that I will be making again.

      Reply
      • Kayla says

        November 02, 2021 at 4:53 pm

        That makes me so happy to hear! Thanks for the review 🙂

        Reply
    2. LeAnn says

      November 05, 2021 at 11:26 am

      5 stars
      This recipe is delish! Definitely something I'll be making again!

      Reply
      • Kayla says

        November 06, 2021 at 1:27 pm

        Thank you, LeAnn! I'm so glad!!

        Reply

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    Recipe Rating




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    Kayla Daniels.

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    I make delicious food that just so happens to be dairy free. It's my goal to help make you excited about what you can eat! So here's a menu of options. Enjoy!

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