creamy butternut squash alla vodka

Yield- Serves 5

Ingredients 

Butternut squash 1 medium sized 

Onion, Yellow, Diced 1 medium sized 

Tomato Paste 3 table spoons

Vegetable stock 4 cups 

Heavy cream 1.5 cups 

Vodka 1/4 cup

Thyme 3 sprigs

Oregano 3 sprigs  

Olive oil 2 table spoons

Tagliatelle pasta 5 servings 

Parmesan cheese, grated 2 cups

Chives, sliced 1/4 cup 

Method of prep

1. Pre heat your oven to 400 degrees F. Slice The butternut squash in half lengthwise and remove the pulp and seeds. (You can set the seeds aside and roast off for a snack or you can discard.) Coat the squash in 1 table spoon of olive oil and season with salt, pepper, and 2. thyme and 2 oregano sprigs can be set over the tops of the squash. Place squash flesh side up on a roasting pan and cook at 400 degrees for about 20 minutes or until flesh is soft

2. In a medium sauté pan add the second table spoon of olive oil and sauté the diced onions at medium heat, until translucent. Fold in the rest of the the thyme and oregano sprigs to the onions. Add the tomato paste and stir for another 3-4 minutes. Set aside.

3. By then your squash should be cooked and the flesh should be very soft. Let it cool slightly then scrape the soft squash away from its skin and place into a blender along with the onion, tomato paste mixture and vegetable stock. Puree in the blender until consistency is very smooth.

4. Pour the squash puree mixture back into the sauté pan and stir over a medium heat. Add the vodka and heavy cream, let simmer on a low heat for about 15 minutes, stirring occasionally. Meanwhile, start brining a pot of water up to a boil.

5. Once the water is boiling, season with a few pinches of salt. Add your pasta to the boiling water and cook for however long is needed. (Check instructions on box of pasta, or if using fresh pasta 2-3 minutes will do the trick). Save 1 cup of pasta water and set aside. Strain pasta once cooked.

6. Add the cooked pasta to the creamy butternut squash vodka sauce, coat evenly. Season with salt and pepper to taste. Serve warm and garnish with grated parmesan and sliced chives. Enjoy!