Butternut Squash Ziti Bake with Sage Browned Butter

Butternut squash is awesome.  Not only is it delicious all on it's own, but if you roast it and mash it up, it can add a deliciously creamy texture to other dishes.

A few weeks ago, I baked a lasagna replacing the ricotta with roasted pureed butternut squash, and it was surprisingly creamy, and I didn't miss the ricotta a bit (I'll be sharing that recipe soon).  So after that successful dish, I started surfing the web for other ways I could use the squash.  I stumbled upon a recipe for Butternut Squash Stuffed Shells over on Mel's Kitchen Cafe.  It looked delicious but I wasn't 100% sold on the idea of baking the shells without a sauce covering.  I was worried this would make the shells crunchy.  So I took her general recipe and thought I could turn it into an amazing ziti bake.  Well, guess what?  I was right!

This was so good.  I have to admit, when it hit the table, I was still feeling unsure and lacking confidence, but after my first bite, I gobbled entire bowl down in record time. The husband gave it his stamp of approval.  We even discussed whether or not I should add some cooked chicken to the mixture next time (as you know he is a carnivore) and he said NO!  He loved it just as it was.  I also ate it again the next day, which you know, is the ultimate sign of a good recipe over here.  I don't eat just any old leftovers.  I didn't love it as much the second day (I mean I still ate an entire bowl).  I did send some home with my husband's friend and he thought it was super delicious, so maybe it's just me being the leftover snob that I am.

This may seem a bit labor intensive for a baked pasta, so a tip:  Roast your squash ahead of time.  I roasted mine earlier in the day and mashed it up so it was ready for me when I decided to cook dinner.

BUTTERNUT SQUASH ZITI BAKE W/ SAGE BROWNED BUTTER

PRINT RECIPE

INGREDIENTS:

• 1 large butternut squash, peeled and cubed
• 1-2 T olive oil
• 1 lb ziti w/ lines (or other tubed pasta)
• 15 oz ricotta cheese (part skim is what I used)
• 1/3 C grated parmesan cheese
• 2 garlic cloves, minced
• 1 C fresh spinach, chopped
• 1 egg
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 lemon (zest & juice)
• 1 stick butter
• 8-10 fresh sage leaves

DIRECTIONS:

1. Preheat oven to 425.  Toss squash cubes with olive oil and a sprinkle of salt, roast for 20 minutes or until tender.  Place cooked squash in a bowl and mash well with a fork.  Set aside.
2. Cook the pasta according to package.  Drain.
3. In a large bowl, combine ricotta, egg, parmesan, garlic, spinach, salt, pepper and lemon zest.  Stir well.  Add squash to bowl and stir until combined.  Add to drained pasta and stir well.  Place pasta/squash mixture in large baking dish.
4. Preheat oven to 375.
5. Prepare the butter sauce while pasta is cooking.  Melt butter in a skillet over medium low heat until golden brown, about 10 minutes.  Add sage leaves and cook until crisp.  Remove the pan from the burner and add lemon juice.
6. Drizzle the butter over the pasta and bake 375 for 25 minutes.