Butternut Squash Ziti Bake

Fall flavors replace the classic Italian version of baked ziti in this butternut squash ziti bake topped with sage browned butter.

Butternut squash is awesome.  Not only is it delicious all on it's own, but if you roast it and mash it up, it can add a deliciously creamy texture to other dishes.

Related: Air Fryer Sweet Potatoes

A few weeks ago, I baked a lasagna replacing the ricotta with roasted pureed butternut squash, and it was surprisingly creamy, and I didn't miss the ricotta a bit.  So after that successful dish, I started surfing the web for other ways I could use the squash.

 I stumbled upon a recipe for Butternut Squash Stuffed Shells over on Mel's Kitchen Cafe.  It looked delicious but I wasn't 100% sold on the idea of baking the shells without a sauce covering.  I was worried this would make the shells crunchy.  So I took her general recipe and thought I could turn it into an amazing ziti bake.  Well, guess what?  I was right!

This was so good.  I have to admit, when it hit the table, I was still feeling unsure and lacking confidence. After my first bite, I gobbled entire bowl down in record time. The husband gave it his stamp of approval.  We even discussed whether or not I should add some cooked chicken to the mixture next time (as you know he is a carnivore) and he said NO!  He loved it just as it was.  I also ate it again the next day, which you know, is the ultimate sign of a good recipe over here.  We don't eat just any old leftovers.  I didn't love it as much the second day (I mean I still ate an entire bowl).  I did send some home with my husband's friend and he thought it was super delicious, so maybe it's just me being the leftover snob that I am.

Time Saving Tip

Roast your squash ahead of time.  I roasted mine earlier in the day and mashed it up so it was ready for me when I decided to cook dinner.

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Butternut Squash Ziti Bake

foodyschmoody

This butternut squash ziti bake is a fall inspired comfort meal. This recipe is a welcome change up from a classic baked ziti.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course dinner

Cuisine American, Italian

Servings 6 people

Ingredients

  

1x2x3x

• 1 large butternut squash peeled and cubed
• 1-2 T olive oil
• 1 lb ziti w/ lines or other tubed pasta
• 15 oz ricotta cheese
• ⅓ C grated parmesan cheese
• 2 garlic cloves minced
• 1 C fresh spinach chopped
• 1 egg
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 lemon zest & juice
• 1 stick butter 8 T
• 8-10 fresh sage leaves

Instructions

 

• Preheat oven to 425 F. Toss squash cubes with olive oil and a sprinkle of salt. Roast for 20 minutes or until tender. Place cooked squash in a bowl and mash well with a fork. Set aside.
• Reduce oven temperature to 375 F.
• While the squash is roasting, prepare pasta according to box instructions. Drain.
• Prepare the butter sauce while pasta is cooking by melting butter in a skillet over medium low heat until golden brown; about 10 minutes. Add sage leaves and cook until crisp. Remove the pan from the burner and add lemon juice. Set aside.
• In a large bowl, combine ricotta, egg, parmesan, garlic, spinach, salt, pepper and lemon zest. Stir well. Add squash to bowl and stir until combined. Combine drained pasta with squash mixture and stir well. Place pasta/squash mixture in large baking dish.
• Drizzle the butter over the pasta and bake 375 for 25 minutes.

Keyword casserole, pasta

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