Butternut Squash Ziti Recipe

Looking for an easy butternut squash ziti recipe? Learn how to make butternut squash ziti using healthy ingredients.


Submitted by jbruno1

Makes 6 servings



dinner/cinnamon spice and everything nice

Recipe Ingredients for butternut squash ziti

1 lb penne
3 cups butternut squash
2 large yellow onions, thinly sliced into rings
3 cloves garlic, minced
15 ounces part-skim Ricotta Cheese
8 ounces reduced fat Mozzarella, shredded
1 egg
2 oz almond breeze
2 tablespoons Butter
2 tablespoon Flour
16 oz almond breeze
1 teaspoon Nutmeg
1 teaspoon dried Thyme
1 teaspoon Sage
1 tsp basil

Recipe Directions for butternut squash ziti

  1. In the meantime you can caramelize the onions. In a large sauté pan or iron skillet place two tablespoons olive oil and the onion rings. Season with salt and pepper. Cook over low-medium heat for about 40 minutes. Mix often and add more oil as needed, a little bit at a time. Onions are done when they turn a dark brown; at this point add in minced garlic and sauté for two - three minutes on low. Remove from heat and set aside.

  2. Remove squash from oven and let cool until you can handle it.

  3. Cook Rigatoni until al dente according to package directions. Drain and place in a large bowl, coat with a tablespoon or two of olive oil or butter. Set aside.

  4. Prepare an 8x8 casserole pan with a thin coating of butter or baking spray. Set aside.

  5. Make béchamel sauce. Melt two tablespoons butter in a medium saucepan whisk in flour, and cook for two - three minutes over low heat, until it turns a light golden brown. Whisk in milk slowly and simmer for a few minutes, whisking frequently until sauce begins to thicken. Whisk in nutmeg, thyme, sage, and basil, pour into bowl with pasta and toss to coat.

  6. Remove the skin from the squash and using a food processor pulse until smooth. Add the ricotta, season with salt and pepper and pulse until well mixed. You can use a fork or potato smasher if you don?t have a food processor; first mash the squash, then add the ricotta and mash together until well mixed. Add this to the bowl of pasta. Add the caramelized onions and ½ of the Mozzarella cheese.

  7. Beat the egg and ¼ cup milk together, add to pasta. Stir everything together until evenly mixed. Put into your prepared pan. Sprinkle remaining mozzarella over top.

  8. Cook at 400 degrees for about 25 minutes until top turns golden brown. Let set for five minutes before serving.

  9. Serve with fresh grated Parmesan or Romano.

Categories

Main Dish

Nutrition Facts
Serving Size 406.2g
Amount Per Serving
Calories
565
Calories from Fat
151
% Daily Value*
Total Fat
16.8g
26%
Saturated Fat
7.2g
36%
Trans Fat
0.0g
Cholesterol
68mg
23%
Sodium
472mg
20%
Potassium
498mg
14%
Total Carbohydrates
74.8g
25%
Dietary Fiber
10.9g
44%
Sugars
4.1g
Protein
33.8g
Vitamin A 170% Vitamin C 32%
Calcium 62% Iron 28%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in sugar
  • High in calcium
  • Very high in vitamin A
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