Creamy Butternut Squash Alla Vodka Pasta.

Steps

1. 1. Preheat oven to 425 degrees F. On a baking sheet, toss together the bread, 2 tablespoons olive oil, and a pinch of salt and pepper. Lay the prosciutto around the bread. Transfer to the oven and bake for 10-15 minutes or until toasted. Crumble the prosciutto into fine crumbs. Set aside. 2. On a separate baking sheet, toss together the butternut squash, 2 tablespoons olive oil, oregano, thyme, and a pinch each of crushed red pepper flakes, salt, and pepper. Add the shallots and garlic, tossing to coat. Transfer to the oven and roast for 25-30 minutes or until the squash is tender. 2. Transfer the squash, shallots, and garlic to a food processor. Puree until smooth. Season with salt and pepper.3. Add the remaining 2 tablespoons olive oil to a large skillet set over medium heat. Add the squash puree, vodka, broth, tomato paste, and milk. Simmer for 10 minutes or until the sauce thickens slightly. Taste and adjust seasonings as needed.4. Meanwhile, bring a large pot of salted water to a boil over high heat and boil the pasta until al dente according to package directions. Just before draining, remove 1 cup of the pasta cooking water. Drain.5 Add the pasta to the sauce along with a splash of the pasta cooking water, tossing to combine. Remove from the heat and add the parmesan, toss to combine. If needed, thin the pasta sauce with a little of the reserved cooking water.6. Divide the pasta among plates and top with prosciutto bread crumbs. Eat and enjoy!