Butternut Squash Baked Ziti

Cooking for a Crowd, Recipes, Worknight Dinners

hangry-more

Last week an article in the New York Times reported that bake sales are banned from all state-funded public schools. I get it. There are some thoughts that treats are too readily available for kids and contribute to childhood obesity.

Cakes, candies, cookies, indulgent pasta dishes and thick, juicy steaks are all treats when we don’t have them often. If you’re eating something more often then once in awhile, can we still call it a treat?

I try to eat sweets and higher-calorie food items in moderation (yes, try is the operative word here).

To keep cravings in check, I like to make things that sound indulgent, taste indulgent and deliver important nutrients from vegetables like spinach, squash and whole grains.

This is a great meal to make on a Sunday and portion out for the week.

If you use a whole butternut squash, baking it and making the puree can be time intensive, but you can speed up the process by using cubed squash (Trader Joe’s sells it prepared) or even a frozen winter squash puree in lieu of making your own with cinnamon, nutmeg and vanilla).

Butternut Squash Baked Ziti
Author: 
Recipe type: Cooking for a Crowd, Worknight Dinners
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients

  • For Baked Ziti:
  • 1 12-ounce packages frozen butternut squash puree, defrosted
  • 2 tablespoons light brown sugar
  • 12 oz. uncooked ziti (I used whole grain penne pasta)
  • 2 tablespoons butter (I prefer unsalted; there's salt in the cheese)
  • ⅛ cup all-purpose flour
  • 2 cups low-fat or reduced-fat milk
  • Pinch of nutmeg
  • 2 cups fresh spinach, rinsed and coarsely torn
  • 2 cups shredded part-skim mozzarella cheese
  • ½ cup grated Parmesan cheese
Instructions
  1. Prepare pasta according to package directions and cook until slightly al dente (pasta will cook further in the oven).
  2. Meanwhile, melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Position the rack in the center of the oven and preheat to 375 degrees F.
  3. In a large bowl, combine squash puree, brown sugar, sauce, penne, spinach, mozzarella cheese and half of the Parmesan cheese. Butter a 13x9x2 inch glass baking dish and arrange pasta in dish.
  4. Tightly cover the baking dish with foil and bake the ziti for 40 minutes. Uncover and sprinkle the remaining Parmesan over the ziti. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let stand for 15 minutes before serving.
 

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21 Comments

  • Reply
    angela@spinachtiger
    October 21, 2009 at 9:44 pm

    I have been dreaming of making some kind of pasta dish with butternut squash.

  • Reply
    lisa
    October 13, 2009 at 6:56 pm

    Mmm, this is a great warm fall comfort meal. I love baked ziti and butternut squash even more.

  • Reply
    Chrissy
    October 13, 2009 at 1:42 pm

    Oh yum. I love recipes with butternut squash, and I’ve found that I especially love when it’s in pasta dishes. Decadent in a healthy kind of way. I will definitely try this out. And I agree – I consider heavy pastas, steaks, and desserts all treats that I try not to have too often. And school without the occasional bake sale just sounds sad.

  • Reply
    Karine
    October 12, 2009 at 9:16 pm

    This is a great way to enjoy butternut squash! Thanks for sharing 🙂

  • Reply
    Daryl
    October 12, 2009 at 4:18 pm

    A real treat for me is a massage at this holistic spa in town. I dont indulge myself often enough, usually wait til it becomes a necessity to get the knots out of my neck!

  • Reply
    alexa - cleveland's a plum
    October 12, 2009 at 2:25 pm

    wait – what?? no bake sales?? you are completely right in saying that they are being totally over zealous with this one!

  • Reply
    brandi
    October 12, 2009 at 11:53 am

    this sounds amazing! I need this on my to-make list soon.

  • Reply
    E.P.
    October 12, 2009 at 11:09 am

    Oh, yum. This looks absolutely fantastic! It’s been a while since I have had anything with butternut squash in it.
    As far as treats and me, I try to limit myself, too. Everything in moderation. I generally will make one rich dish per week (ish) and the rest of the meals will be pretty cut and dry. It makes me sad how bake sales have been banned. Childhood obesity doesn’t spring from that. Period.

  • Reply
    elra
    October 11, 2009 at 11:10 am

    My husband favorite squash, while mine is spaghetti squash. I can feed him like this everyday, he’ll never complained.
    Look scrumptious Maris!

  • Reply
    pamela
    October 11, 2009 at 10:27 am

    I did hear something about the banning of bake sales and had no idea it had to do with child hood obesity. I don’t think the bake sales are to blame for this issue, in my opinion. Anyway…this pasta dish looks tremendously good! I would love to give it a try.

  • Reply
    Heather in SF
    October 11, 2009 at 8:12 am

    Reading this makes me want to *run* to the market to get squash and pasta. What a perfect fall dish. But I hope you don’t mind I’m going to add bacon 🙂

  • Reply
    Sophie
    October 11, 2009 at 5:00 am

    A superb evening meal!!
    Looks so delicious! I so love butternut squash!!!

  • Reply
    Lydia (The Perfect Pantry)
    October 10, 2009 at 10:57 pm

    My new favorite pasta is Dreamfields, which is very low glycemic, much more so than Barilla or any of the whole grain pastas. I like to make unsweetened squash puree and free it in portions in ziploc bags.

  • Reply
    Dianne
    October 10, 2009 at 7:18 pm

    This sounds really good! About how much of the puree should you end up with? I was thinking of using my canned TJ’s organice butternut squash puree, and just doctoring it up.

  • Reply
    Hélène
    October 10, 2009 at 3:20 pm

    Love those in season meals. Looks delicious. A treat is a day at the spa with a friend.

  • Reply
    Kerstin
    October 10, 2009 at 2:31 pm

    I just made something similar! This is the perfect fall dinner! I am also a big fan of making a large pasta dish for lunches during the week.

  • Reply
    heather
    October 10, 2009 at 1:26 pm

    wow, that sounds delicious! i love butternut squash – so flavorful! i’m definitely trying this!!

  • Reply
    Amy
    October 10, 2009 at 12:29 pm

    that sounds delicious! I love squash recipes, and one of my favorite things about fall (besides the leaves, and the sweaters, and the boots, and the soups) is that it’s winter squash season! I actually just really love fall.

  • Reply
    VeggieGirl
    October 10, 2009 at 12:02 pm

    Banning bake sales = ridiculous. People should enjoy the treats in moderation and HAVE FUN. Sheesh.
    On a brighter note, I love that ziti recipe!

  • Reply
    kat
    October 10, 2009 at 11:56 am

    Oh this is a great dish, think I might have to try it myself

  • Reply
    Maria
    October 10, 2009 at 11:34 am

    I love fall season-this is a perfect fall meal. I treat myself all of the time. A few examples-trips, sweets, pedicures, a scenic hike/run, etc.

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