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.
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!
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📝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.
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 with a lid and let 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. Then place the lemon juice and remaining spices in the blender.
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!
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🥣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
Vodka helps bring out the other flavors in the sauce without having a flavor that stands out on its own.
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.
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
Equipment
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
Note: The nutrition label is only an estimate. Amounts may vary.
Summer Bourbon says
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.
Kayla says
That makes me so happy to hear! Thanks for the review 🙂
LeAnn says
This recipe is delish! Definitely something I'll be making again!
Kayla says
Thank you, LeAnn! I'm so glad!!