Butternut Squash Baked Ziti

Fast Abstract

Butternut Squash Baked Ziti- baked pasta with a creamy butternut squash sauce, numerous cheese, and a crunchy panko topping. Serve with garlic bread and a simple salad for the right fall meal.

Butternut squash baked ziti in baking dish with a spoon serving a cheesy portion.

Throughout the fall months, I really like butternut squash all the things: soup, salad, ravioli, enchiladas, and this Butternut Squash Baked Ziti.

Classic Baked Ziti is certainly one of our households favourite meals, however through the fall months, we prefer to make this butternut squash model. It’s the excellent dish for straightforward weeknight dinners, dinner events, or serving as a aspect dish at Thanksgiving.

The baked pasta is creamy, tacky, and has essentially the most luxurious butternut squash sauce. There are three sorts of cheese (mozzarella, white cheddar, and Parmesan) and a crispy panko topping that’s the excellent crowning glory.

This baked ziti is the final word fall consolation meals. Cozy as much as a bowl and luxuriate in each single chew!

butternut squash baked ziti ingredients in bowls.

Components

  • Olive oil– toss the squash in olive oil earlier than roasting.
  • Butternut squash– peel, take away seeds, and lower the squash into cubes with a pointy knife. You may also purchase pre-cut squash from most grocery shops that’s prepped and able to go!
  • Ziti– can use penne or different small pasta as an alternative of ziti.
  • Ricotta cheese– to make the sauce tremendous creamy and tacky!
  • Pasta water– be sure to reserve ½ cup of the starchy pasta water to make the sauce! It’s magic water!
  • Butter– a bit butter to make the sauce tremendous wealthy.
  • Shallot– search for shallot within the produce part by the onions and garlic.
  • Spinach– I really like including in spinach, convey on the veggies! Kale works properly too!
  • Herbs– contemporary sage leaves and dried thyme praise the squash properly.
  • Garlic– numerous garlic!
  • Heavy cream– can use half and half or milk too.
  • Nutmeg– non-compulsory, however I like so as to add only a pinch!
  • Crushed pink pepper flakes– so as to add a bit warmth!
  • Cheese– a mixture of shredded mozzarella, sharp white cheddar, and Parmesan cheese.
  • Panko breadcrumbs– the panko provides a pleasant crunchy topping!

Tips on how to Make Butternut Squash Baked Ziti

butternut squash on baking sheet drizzled with olive oil.
  • Place the cubed butternut squash on a big baking sheet. Drizzle with olive and toss properly. Season with salt and pepper, to style. Roast for 20 to 25 minutes (400 levels F) or till squash is tender. Take away from the oven. Scale back the oven temperature to 375 levels F.
  • Whereas the squash is roasting, in a big pot of boiling salted water, prepare dinner the pasta to al dente, in response to package deal directions. Reserve ½ cup of the pasta water after which drain properly. You possibly can drizzle with a bit olive oil and toss so the pasta doesn’t stick whilst you make the sauce.
roasted butternut squash and ricotta cheese in blender.
  • Place the roasted butternut squash, ricotta, and reserved pasta water within the blender. Mix till clean. Season with salt and pepper, to style.
  • Use the identical massive pot you cooked the pasta in to make the sauce. Warmth the butter over medium warmth. Add the shallot, spinach, sage, and thyme. Cook dinner till spinach is wilted. Add the garlic and prepare dinner for 1 minutes. Flip off the warmth.
butternut squash baked ziti sauce in pan with wooden spoon.
  • Pour the butternut squash combination into the pot. Stir within the heavy cream. Add a bit pinch of nutmeg, if desired, and the crushed pink pepper flakes. Add the pasta to the pot and gently stir till coated. Stir in ¾ cup of mozzarella cheese and the white cheddar cheese. Season with salt and pepper, to style.
butternut squash baked ziti in white baking dish with panko breadcrumb topping before going in oven.
  • Pour the pasta right into a greased 9×13-inch baking dish. Unfold evenly with a spatula. Prime with remaining mozzarella cheese, Parmesan cheese, and Panko.
  • Bake for 20 minutes or till cheese is melty and bubbly. Flip the oven to broil and broil only for a minute or two so the cheese can brown a bit. Take away from the oven and let sit for about 5 minutes. Serve and luxuriate in!
butternut squash baked ziti in baking dish with spoon.

Variations

If you wish to mess around with this recipe, listed here are a number of concepts.

  • Add Italian sausage. Cook dinner the sausage earlier than including the shallot, spinach, and herbs. Drain off any extra fats after which add the opposite components.
  • You may also add cooked chopped bacon or pancetta.
  • Use a distinct mixture of cheeses. Fontina, Gruyere, and smoked mozzarella are all good choices.
  • You should utilize cottage cheese as an alternative of ricotta cheese.
  • Add caramelized onions.
  • Add basil and contemporary parsley if you’d like extra herbs.

Serving Strategies

This fall baked ziti could be very satisfying and comforting, however if you wish to serve a full unfold, listed here are some recipes that go properly with the pasta.

Storing Leftovers

The leftovers are SO good! Let the pasta cool and retailer in an hermetic container within the fridge for as much as 5 days. Reheat within the microwave or within the oven in a 350 diploma F oven.

butternut squash baked ziti with fresh sage on plate with fork.

Extra Baked Pasta Recipes

Butternut Squash Baked Ziti

Butternut Squash Baked Ziti- baked pasta with a creamy butternut squash sauce, numerous cheese, and a crunchy panko topping. Serve with garlic bread and a easy salad for the right fall meal.

  • 1 tablespoon olive oil
  • 4 cups cubed butternut squash
  • Kosher salt and black pepper, to style
  • 16 ounces ziti, can use penne or different small pasta
  • 1 cup ricotta cheese
  • 1/2 cup reserved pasta water
  • 2 tablespoons butter
  • 1 shallot, minced
  • 4 cups packed spinach
  • 1 teaspoon minced contemporary sage leaves
  • 1/2 teaspoon dried thyme
  • 5 cloves garlic, minced
  • 3/4 cup heavy cream can use half and half or complete milk
  • Pinch of nutmeg, non-compulsory
  • Crushed pink pepper, flakes, to style
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1 cup shredded further sharp white cheddar cheese
  • 1/4 cup Parmesan cheese
  • 1/3 cup Panko breadcrumbs
  • Preheat oven to 400 levels F. Grease a 9×13-inch baking dish with cooking spray and put aside.

  • Place the cubed butternut squash on a big baking sheet. Drizzle with olive and toss properly. Season with salt and pepper, to style. Roast for 20 to 25 minutes or till squash is tender. Take away from the oven. Scale back the oven temperature to 375 levels F.

  • Whereas the squash is roasting, in a big pot of boiling salted water, prepare dinner the pasta to al dente, in response to package deal directions. Reserve ½ cup of the pasta water after which drain properly. You possibly can drizzle with a bit olive oil and toss so the pasta doesn’t stick whilst you make the sauce.

  • Place the roasted butternut squash, ricotta, and reserved pasta water within the blender. Mix till clean. Season with salt and pepper, to style.

  • Use the identical massive pot you cooked the pasta in to make the sauce. Warmth the butter over medium warmth. Add the shallot, spinach, sage, and thyme. Cook dinner till spinach is wilted. Add the garlic and prepare dinner for 1 minutes. Flip off the warmth.

  • Pour the butternut squash combination into the pot. Stir within the heavy cream. Add a bit pinch of nutmeg, if desired, and the crushed pink pepper flakes. Add the pasta to the pot and gently stir till coated. Stir in ¾ cup of mozzarella cheese and the white cheddar cheese. Season with salt and pepper, to style.

  • Pour the pasta into the ready baking dish. Unfold evenly with a spatula. Prime with remaining mozzarella cheese, Parmesan cheese, and Panko.

  • Bake for 20 minutes or till cheese is melty and bubbly. Flip the oven to broil and broil only for a minute or two so the cheese can brown a bit. Take away from the oven and let sit for about 5 minutes. Serve and luxuriate in!

Energy: 451kcal, Carbohydrates: 45g, Protein: 18g, Fats: 22g, Saturated Fats: 13g, Polyunsaturated Fats: 1g, Monounsaturated Fats: 6g, Ldl cholesterol: 65mg, Sodium: 292mg, Potassium: 451mg, Fiber: 3g, Sugar: 4g, Vitamin A: 7768IU, Vitamin C: 16mg, Calcium: 314mg, Iron: 2mg

Key phrases butternut squash, ziti

Have you ever tried this recipe?

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