{"id":16517,"date":"2019-10-08T00:11:53","date_gmt":"2019-10-08T00:11:53","guid":{"rendered":"http:\/\/www.elisalou.com\/blog\/?p=16517"},"modified":"2019-10-10T12:27:29","modified_gmt":"2019-10-10T12:27:29","slug":"butternut-squash-pasta","status":"publish","type":"post","link":"https:\/\/www.elisalou.com\/blog\/2019\/10\/08\/butternut-squash-pasta\/","title":{"rendered":"Butternut squash pasta"},"content":{"rendered":"\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/elisalou.com\/blog\/wp-content\/uploads\/2019\/10\/Creamy-Butternut-Squash-Alla-Vodka-Pasta-1-1-e1570492841950-1024x683.jpg\" alt=\"\" class=\"wp-image-16518\" srcset=\"https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2019\/10\/Creamy-Butternut-Squash-Alla-Vodka-Pasta-1-1-e1570492841950-1024x683.jpg 1024w, https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2019\/10\/Creamy-Butternut-Squash-Alla-Vodka-Pasta-1-1-e1570492841950-600x400.jpg 600w, https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2019\/10\/Creamy-Butternut-Squash-Alla-Vodka-Pasta-1-1-e1570492841950-300x200.jpg 300w, https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2019\/10\/Creamy-Butternut-Squash-Alla-Vodka-Pasta-1-1-e1570492841950-768x512.jpg 768w, https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2019\/10\/Creamy-Butternut-Squash-Alla-Vodka-Pasta-1-1-e1570492841950.jpg 1800w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>It&#8217;s Fall Y&#8217;all and I wanted to try to something new. And Fallish.<\/p>\n\n\n\n<p>I have never cooked butternut squash but it was so easy and so yummy<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"473\" height=\"1024\" src=\"https:\/\/elisalou.com\/blog\/wp-content\/uploads\/2019\/10\/fullsizeoutput_5ca6-473x1024.jpeg\" alt=\"\" class=\"wp-image-16519\" srcset=\"https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2019\/10\/fullsizeoutput_5ca6-473x1024.jpeg 473w, https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2019\/10\/fullsizeoutput_5ca6-600x1299.jpeg 600w, https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2019\/10\/fullsizeoutput_5ca6-139x300.jpeg 139w, https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2019\/10\/fullsizeoutput_5ca6-768x1663.jpeg 768w, https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2019\/10\/fullsizeoutput_5ca6.jpeg 1125w\" sizes=\"auto, (max-width: 473px) 100vw, 473px\" \/><\/figure>\n\n\n\n<p>After cooking the squash in olive oil, garlic, and herbs I could have eaten it all and called it a night.  So good.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/elisalou.com\/blog\/wp-content\/uploads\/2019\/10\/fullsizeoutput_5c9d-768x1024.jpeg\" alt=\"\" class=\"wp-image-16520\"\/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredients<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>6&nbsp;tablespoons&nbsp;<a href=\"http:\/\/l.thrv.me\/HBH951-bragg-organic-extra-virgin-olive-\" target=\"_blank\" rel=\"noreferrer noopener\">extra virgin olive oil<\/a><\/li><li>3&nbsp;ounces&nbsp;prosciutto&nbsp;(omit if vegetarian)<\/li><li>1&nbsp;cup&nbsp;finely torn ciabatta bread<\/li><li>2&nbsp;cups&nbsp;cubed butternut squash&nbsp;(about 1 small squash)<\/li><li>2&nbsp;tablespoons&nbsp;fresh chopped oregano<\/li><li>2&nbsp;tablespoons&nbsp;fresh thyme leaves<\/li><li>1\/2&nbsp;teaspoon&nbsp;<a href=\"http:\/\/l.thrv.me\/HBH4991-simply-organic-crushed-red-peppe\" target=\"_blank\" rel=\"noreferrer noopener\">crushed red pepper flakes<\/a><\/li><li>kosher salt and black pepper<\/li><li>2&nbsp;small shallots, halved<\/li><li>2&nbsp;cloves&nbsp;garlic, smashed<\/li><li>1&nbsp;pound&nbsp;<a href=\"http:\/\/l.thrv.me\/HBH5871-thrive-market-organic-linguini\" target=\"_blank\" rel=\"noreferrer noopener\">dry linguine pasta<\/a><\/li><li>1\/2&nbsp;cup&nbsp;vodka<\/li><li>1\/2&nbsp;cup&nbsp;low sodium vegetable or chicken broth<\/li><li>2&nbsp;tablespoons&nbsp;<a href=\"http:\/\/l.thrv.me\/HBH5945-thrive-market-organic-tomato-pas\" target=\"_blank\" rel=\"noreferrer noopener\">tomato paste<\/a><\/li><li>3\/4&nbsp;cup&nbsp;<a href=\"http:\/\/l.thrv.me\/HBH5625-thrive-market-coconut-milk-regul\" target=\"_blank\" rel=\"noreferrer noopener\">canned full fat coconut milk or whole milk<\/a><\/li><li>1&nbsp;cup&nbsp;grated parmesan, cheese plus more for serving<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">INSTRUCTIONS<\/h3>\n\n\n\n<ol class=\"wp-block-list\"><li>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.&nbsp;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!<\/li><\/ol>\n\n\n\n<figure class=\"wp-block-image\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/elisalou.com\/blog\/wp-content\/uploads\/2019\/10\/Creamy-Butternut-Squash-Alla-Vodka-Pasta-1-1-e1570492841950-1024x683.jpg\" alt=\"\" class=\"wp-image-16518\" srcset=\"https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2019\/10\/Creamy-Butternut-Squash-Alla-Vodka-Pasta-1-1-e1570492841950-1024x683.jpg 1024w, https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2019\/10\/Creamy-Butternut-Squash-Alla-Vodka-Pasta-1-1-e1570492841950-600x400.jpg 600w, https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2019\/10\/Creamy-Butternut-Squash-Alla-Vodka-Pasta-1-1-e1570492841950-300x200.jpg 300w, https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2019\/10\/Creamy-Butternut-Squash-Alla-Vodka-Pasta-1-1-e1570492841950-768x512.jpg 768w, https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2019\/10\/Creamy-Butternut-Squash-Alla-Vodka-Pasta-1-1-e1570492841950.jpg 1800w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>It&#8217;s Fall Y&#8217;all and I wanted to try to something new. And Fallish. I have never cooked butternut squash but it was so easy and so yummy After cooking the squash in olive oil, garlic, and herbs I could have eaten it all and called it a night. So good. Ingredients 6&nbsp;tablespoons&nbsp;extra virgin olive oil 3&nbsp;ounces&nbsp;prosciutto&nbsp;(omit if vegetarian) 1&nbsp;cup&nbsp;finely torn ciabatta bread 2&nbsp;cups&nbsp;cubed butternut squash&nbsp;(about 1 small squash) 2&nbsp;tablespoons&nbsp;fresh chopped oregano 2&nbsp;tablespoons&nbsp;fresh thyme leaves 1\/2&nbsp;teaspoon&nbsp;crushed red pepper flakes kosher salt and black pepper 2&nbsp;small shallots, halved 2&nbsp;cloves&nbsp;garlic, smashed 1&nbsp;pound&nbsp;dry linguine pasta 1\/2&nbsp;cup&nbsp;vodka 1\/2&nbsp;cup&nbsp;low sodium vegetable or chicken broth 2&nbsp;tablespoons&nbsp;tomato paste 3\/4&nbsp;cup&nbsp;canned full fat coconut milk or whole milk 1&nbsp;cup&nbsp;grated parmesan, cheese plus more for serving INSTRUCTIONS 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.&nbsp;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!<\/p>\n","protected":false},"author":4,"featured_media":16518,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19],"tags":[],"class_list":["post-16517","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"jetpack_featured_media_url":"https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2019\/10\/Creamy-Butternut-Squash-Alla-Vodka-Pasta-1-1-e1570492841950.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/posts\/16517","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/comments?post=16517"}],"version-history":[{"count":1,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/posts\/16517\/revisions"}],"predecessor-version":[{"id":16522,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/posts\/16517\/revisions\/16522"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/media\/16518"}],"wp:attachment":[{"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/media?parent=16517"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/categories?post=16517"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/tags?post=16517"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}