Butternut Squash ZitiJump to Recipe
This is an updated post from one of my favorite fall recipes!
You know it’s definitely fall because there’s a huge pile of squashes and gourds stacked at markets in a decorative fashion that most people walk by. Of course, with a tiny amount of work, the average squash is about as versatile as butter, but most people are scared of it’s rough exterior.
What people don’t know though is that squashes are like cowboys. They’re rough on the outside, but they have tender hearts.
So while people were passing by the nicely stacked pile of butternut squash, I the first to grab one and thought I’d figure out what to do with it later.
Later came about two aisles down when I spotted some ziti. I figured putting those two things together in a butternut squash baked ziti might just work out.
Take the traditional baked ziti dish. Nix all the tomatoes. Add in tons of butternut squash. Cover it in cheese and dig in!
1) Slice the butternut squash in half lengthwise and lay skin-side up on a large baking sheet. Poke a bunch of wholes in the skins with a fork and bake at 350 degrees until the squash is very tender, 45-60 minutes.
2) Let squash cool for a few minutes and then scoop squash into a large bowl (or food processor bowl)
3) Add half and half, nutmeg, cayenne pepper, and 1/2 of the grated cheese and process until smooth. If you don’t have a processor you can just mash well to combine everything.
4) Cook ziti according to packaging, drain, and combine ziti and butternut squash mixture.
5) Butter a 9×13 baking dish very well.
6) Add ziti mixture to baking dish and sprinkle on rest of cheese. Bake at 350 degrees until cheese is melted and ziti is slightly brown around edges, about 25-30 minutes.
7) Cool for a few minutes and serve it up!
Butternut Squash Baked Ziti – Roasting the squash
This recipe is actually pretty hands off. To start you need to bake the butternut squash. If you’ve never done this before, the easiest way to slice a large gourd or squash is to sit it on a sturdy surface and stab it right in the middle with a large knife so the knife is standing straight up in the air, perpendicular to the squash.
Then slowly push the knife down and it should easily slice half the squash open. Repeat on the other side and you’ll be all set with two even halves of squash.
Lay these on a baking sheet and poke some holes in the skins with a fork. Take some aggression out!
Bake these at 350 degrees for 45-60 minutes until the squash are super-tender. The cooking time will vary depending on the size of the squash.
When they come out, they’ll be really tender and very hot!
These will need to cool for probably 10 minutes until you can handle them.
Making the Sauce
When the squash are cool enough to handle, scoop all the meat out with a spoon (discard seeds and guts) and add it to your food processor bowl, or just a big bowl for mashing.
Combine the half and half (or cream), cayenne pepper, nutmeg (optional, but good), and about half of the cheese with the butternut squash. Puree it until smooth and season with a good pinch of salt and pepper.
If it’s not really creamy, add a bit more Half & Half or cream. Also, give it a taste at this point. It should be really smooth and flavorful with just a tiny amount of spice.
While you’re doing all this you should be cooking the ziti. If you’ve never made ziti before, it’s basically like a thick penne pasta which makes it great for baked pasta dishes because the noodles don’t fall apart at all.
Mix the butternut squash mixture and the ziti noodles together really well.
Resist eating this as-is because it’s really very tasty at this point. If the mixture seems dry, you can add more liquid (cream or water) to thin it out a bit.
Maybe the most important part
Butter the pan (a 9×13 pan to be exact)! If you don’t butter this bad boy really nicely, the ziti will stick badly to the pan.
This is important.
Add all the ziti and smooth it out, then sprinkle on the rest of the cheese.
Bake this delicious thing for about 25-30 minutes or until the cheese is really melted and the ziti is slightly browned around the edges. It’ll be really hot at this point. Too hot to eat for sure. Let it cool for a few minutes before eating/serving.
When you do serve it up though, you’ll love it. I promise.
If you’ve had ziti before you’re probably used to a tomato-based thing with lots of mozzarella cheese and trust me I like that just as much as the next guy. But this butternut squash baked ziti is equally delicious… if not more so just because it’s so different.
So the next time you pass by that decorative display, mess it up and take one of those beautiful cowboys home.
Hello! My name is Nick Evans and I write and manage Macheesmo. I started Macheesmo 11 years ago when I was just learning my way around the kitchen. I love to cook and love everything food-related, but I have no formal training. These days I focus on fast, accessible recipes with the occasional “reach” recipe!
I’ve posted almost 2,000 recipes on Macheesmo. For each one, I do my best to give full explanations of what I did and tips on what I’d do differently next time. I’ll bring up the tricky parts and the easy parts.
I hope you can find something and cook something!