Ooey Gooey Butternut Squash Baked Ziti
Butternut squash baked ziti is a gooey, cheesy, baked faux-pasta bomb that will leave you wanting more every time. A true transformation of comfort food, you won’t miss a beat or the pasta when you immerse your entire being in the process of making and eating this spin on an old classic. And listen, I love pasta as much as the next human, and carbs are my friend, but anytime I can find a way to get another vegetable into my day - I’m gonna go for it. Eating in color gives me natural energy, getting me wound up like a human tinker toy and this veggie based ziti may just be the ultimate gateway to justifying seconds!
Butternut squash is, what I consider, a miracle root vegetable. It’s only slightly starchy, typically sweet and versatile when it comes to cooking - withstanding roasting and high heat. Consider this a gift from me as your next favorite “casserole” and the perfect meatless Monday dish.
Note: You’ll NEVER WANT TO SUBSTITUTE BUTTERNUT SQUASH FOR ZUCCHINI because you’ll be left eating a bowl of mush. Zucchini contains WAY too much water and cannot withstand the combo of sauce, cheese and baking. Your only sub for this dish would be sweet potatoes but I wouldn’t go that route - they’re simply too starchy and heavy IMO.
Living La Vida Spiral: Here’s How
To make these noodles you do need one of the better spiralizers out there. I have the Paderno 3-Blade Spiralizer - purchased from Amazon. But, remember, you can always purchase pre-spiralized noodles at your local supermarket so don’t allow not having a spiralizer to be a deterrent. Work arounds are good and purchasing spirals pre-made is a time saver, I just REALLY HAPPEN TO LOVE spiralizing veggies, prep work and standing in my kitchen listening to Lionel Richie.
The Art of Cheesing
I recommend using a low moisture mozzarella for this dish because butternut squash paired with red sauce will release some water while it’s cooking and you don’t want a soupy baked ziti. Grocery store mozzarella and ricotta are a-ok, don’t feel badly. Purchase a brand you like, have used and can afford. Cooking and eating well is all about working within your means. You will likely have leftover ricotta and mozzarella and in an effort to practice moderation and not taking in too much of any one thing, I’m using the remainder to make another casserole with spaghetti squash and spinach that I’ll freeze in small tins so I have some freezer meals for the coming weeks. Perhaps you’ll do the same or you might have a family, in which case my single lady strategies might differ!
Feeling Saucy? Of Course You Are! You’re Here, Duh
For this dish I use a classic red sauce and lean on my friend, Marcella Hazan’s recipe. Well, we’re not friends, but I feel like we would have been if we ever met while she was alive. I love Marcella Hazan. She was a bad ass Italian cook who didn’t learn to cook until she got married (just like my mom who now slays the kitchen like some Jedi high priestess) and I also didn’t learn to cook until I had to. Like when I realized I had the option to live on a farm and starve … or take the opportunity to remake my grandma’s lentils, sauce and food of my childhood. I had no money for takeout or packaged foods, beans and canned tomatoes were cheap. I started there. I think Marcella would approve of that story and this ziti. So would my grandma.
Keep scrolling for the recipe below these “I know you wanna lick your computer or phone screen photos.”
I also sometimes wish things like this in life could be scratch and sniff …
This week’s lunch club included butternut squash baked ziti and I couldn’t be any more happy than to take a break at work and dig into this dish with friends.
Get inspired. Get spiraled. Get moving. Stop bi$%^in’ and get in your kitchen. Recipe below!
XO
Butternut Squash Baked Ziti
2 butternut squashes, cut off the neck, peel and spiralize
*Or you can purchase fresh pre-spiralized butternut squash noodles from the produce section of your local grocery store - do not opt for frozen, you’ll be eating ziti soup
*Cavities can be used to make soup, roasted, stuffed with grains, etc - do not waste them!
1 batch of Marcella Hazan’s Red Sauce
*You’ll likely only use ½ of it here as you do not want to over sauce! Remember we’re avoiding soggy noodles!
1 cup part skim ricotta cheese
1 ½ cups of fresh mozzarella
1 cup of pecorino cheese
1-2 T. Extra Virgin Olive Oil
*Preferred Extra Virgin Olive Oil Spray - it’ll make life easier and it’s worth having at home as a staple
Preheat oven to 350 degrees. Place spiralized noodles on a baking sheet (do not crowd the pan) and toss with 1-2 tsp olive oil or lightly spray with olive oil. Place in the oven for 3-4 minutes until noodles turn a bright orange *the goal here is to partially cook them so they remain in tact when you begin baking in the oven. Lightly coat the bottom of a pyrex dish with sauce and lay down a first layer of noodles, spoon on a little more sauce and once you’ve made a bottom layer, sprinkle with pecorino, mozzarella and dollops of ricotta, repeating until all noodles have been used. Bake in the oven for 25-30 minutes, let sit for 15 minutes so the noodles and cheese solidify (you can serve it piping hot, it’ll just be super goopy - and still delicious), slice, serve, drool!