by The Culinistas
We love to sneak hearty veg into all of our pasta dishes and for saucy pasta bakes it’s that much easier. This traditional baked ziti recipe sports a seasonal coat with the addition of butternut squash. Sage brings an elevated edge to a weeknight dinner the whole family will love.
Butternut Baked Ziti
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Serves 10 to 12
Ingredients
1 medium butternut squash, peeled, cored, cubed
5 TB olive oil, divided, plus more for greasing
2 TB sage, chopped
1 TB onion powder
4 cups cherry tomatoes
1 pound ziti
3 to 4 cups whole milk
1½ pounds fresh mozzarella, sliced
Salt & freshly ground black pepper, to tastePreheat oven to 350ºF.
1.Roast the butternut: In a large bowl, toss butternut, 3 TB oil, sage, and onion powder and season with salt and pepper. Transfer the mixture into a greased deep baking dish and roast until squash is tender, 45 to 55 minutes.
2. While the squash roasts, blister the tomatoes in a large skillet with remaining 2 TB oil. Blister to a deep brown color. Set aside.
3. Bring a large pot of salted water to a boil. Add the pasta and cook for 7 to 8 minutes, then strain and shock with cold water. Set aside.
4. Make the butternut sauce: In the base of a high speed blender, add roasted butternut and 3 cups milk. Blend to a thick sauce and adjust consistency by adding more milk if desired. Season with salt and pepper.
5. In a large bowl, mix blistered tomatoes, pasta and sauce. Transfer to the baking dish. Top with mozzarella slices and bake for 25 minutes. Turn on the broiler and broil cheese to a dark brown color, 6 to 7 minutes. Serve immediately.
A special thanks to Sylvie Rosokoff for the beautiful photograph.