Butternut Squash alla Vodka Pasta

0 Preheat the oven to 425.
1 Spread the butternut squash on a baking sheet and drizzle with optional olive oil. Season with a bit of salt and pepper. Top with thyme sprigs and transfer to oven. Bake for 25-30 minutes until tender.
2 Meanwhile, cook the pasta according to package and heat a large skillet over medium heat and add a splash of water or cooking oil to coat. Add in the garlic and shallots and sauté for 2-3 minutes until tender and fragrant. Add in the tomato paste and vodka, stirring and letting the vodka evaporate a bit.
3 Transfer the squash to a blender with the garlic, tomato and vodka mixture and add in the coconut milk, sage, salt, pepper and dairy free parmesan. Puree until smooth and creamy and season to taste.
4 Drain the pasta, reserving 1/2 cup of pasta water. Transfer the cooked pasta to the large skillet and add in the sauce. Place over low heat and stir to coat, adding a bit of pasta water a little at a time to increase creaminess and create desired texture.
5 Plate, topped with additional parmesan and fresh parsley.