Okay, so give me all the butternut squash baked ziti—please.
Look at this incredible cheesy bake. Even though it’s the season for turkey and stuffing, I can’t stop staring at this dish. It’s practically shouting comfort food.
If you want to add it to your Thanksgiving lineup, go for it—this would fit right in.
You might remember my butternut skillet shells and cheese recipe—it’s one of the site’s most popular dishes. I also have a roasted butternut baked penne with bacon that’s delicious. Since I love reinventing favorites, I made butternut baked ziti.
YES.
This isn’t just any baked ziti. It’s built on roasted butternut squash blended with fire-roasted tomatoes, then enriched with parmesan, mozzarella and ricotta. Fresh herbs round out the flavor. I didn’t add sausage or ground beef here, but you can brown and mix them in if you want a meatier version.
A few weeks back I had an intense craving for a butternut pasta. I made the skillet shells and loved the leftovers, but I still wanted something more. After experimenting with a harvest pasta sauce that pairs fire-roasted tomatoes with squash, I realized how well sweet squash and savory tomatoes play together. The combination transforms a tomato-based sauce into something richer and more interesting.
Butternut-based pasta is a little different from classic cheesy bakes. The sauce is thicker and heartier rather than ultra-gooey, though this is the creamiest version I’ve made so far. The flavor is rich, balanced and totally satisfying.
I mean, really good.
This dish is incredibly filling. A bowl of it with a green salad is a complete, comforting meal.
I also love that you can make this ahead. It takes time to roast the squash, puree the sauce, and gently melt in the cheeses, but the results are worth it. Assemble it in advance or prepare the whole dish and refrigerate until you’re ready to bake.
I probably won’t serve this at Thanksgiving—my family once reacted strongly to a different squash lasagna—but it will be a fall and winter staple in our house.
Hearty. Comforting. Ridiculously delicious.
Perfect for game day, a cozy Sunday dinner, a weeknight if you prep ahead, or a holiday treat. Seriously—look at that golden, bubbly cheese.
This should be your weekend plan. You’ve got plans now.
Butternut Squash Baked Ziti
Butternut Baked Ziti
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Ingredients
- 4 cups cubed butternut squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon freshly cracked pepper
- 1 pound ziti pasta, cooked
- 1 14 ounce can fire-roasted tomatoes
- 2 garlic cloves, minced
- ¾ cup milk, any kind
- 8 ounces mozzarella cheese, freshly grated
- 4 ounces parmesan cheese, freshly grated
- 1 (8 ounce) container ricotta cheese
- ¼ cup seasoned fine breadcrumbs
- ¼ cup panko bread crumbs
Instructions
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Preheat the oven to 425°F. Toss the cubed squash with olive oil, salt and pepper. Spread in a single layer on a baking sheet and roast until tender with slightly caramelized edges, about 20 to 25 minutes.
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While the squash roasts, cook the ziti according to package directions. Drain and rinse briefly under cool water to stop cooking, then toss with a little olive oil so the pasta doesn’t stick.
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Reduce oven temperature to 375°F. Spray a 9×13-inch baking dish with nonstick spray.
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Place the roasted squash, fire-roasted tomatoes and minced garlic in a blender or food processor and puree until smooth. Transfer the puree to a large saucepan or skillet and stir in the milk. Warm over medium-low heat, stirring frequently.
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Once warmed, stir in most of the cheeses in handfuls, allowing each addition to melt completely before adding more. Reserve some cheese for the top. Taste and adjust seasoning with additional salt and pepper as needed.
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Add the cooked ziti to the squash sauce and toss to coat. Transfer the pasta to the prepared baking dish. Dot spoonfuls of ricotta throughout the ziti, then sprinkle the remaining cheese over the top. Finish with the breadcrumbs.
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Bake for 35 to 40 minutes, until the top is golden and bubbly. Serve hot.
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Crisped, crunchy burnt cheese is my love language.