WEEKDAYS 1e|12c|p

5-Cheese Butternut Squash Baked Ziti

Clinton Kelly
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Servings: 8
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easy
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30 to 60 min
Part 1 of 2

Clinton adds squash to his super cheesy ziti to make it a dinner can't miss hit!


  • Ingredients
  • step-by-step directions
Ingredients
5-Cheese Butternut Squash Baked Ziti
  • 1 pound Butternut Squash (1-inch cubes)
  • 1 pound Ziti
  • 1/4 cup Butter
  • 1 Yellow Onion (finely chopped)
  • 2 Cloves Garlic (minced)
  • 3 Leaves Sage (chopped)
  • 1/4 cup All-Purpose Flour
  • 1/2 cup White Wine
  • 1 3/4 cups Vegetable Stock
  • 1 teaspoon Nutmeg (freshly grated)
  • 1 1/2 cups Fontina (chopped)
  • 1 1/2 cups Asiago (grated)
  • 1 1/2 cups Parmigiano-Reggiano (grated)
  • 8 ounces Cream Cheese
  • 1/2 cup Mozzarella (shredded)
  • 1 teaspoon Course Black Pepper
  • Kosher Salt (to taste)
Directions
  • Preheat oven to 450°F.
  • Place the cubed Butternut Squash on a sheet tray. Drizzle with Olive Oil and season with Salt and Pepper. Place in the oven to roast for 10 minutes. Rotate the Squash with a spatula and roast for an additional 5 minutes. Remove and set aside.
  • Bring a large pot of salted water to a boil. Drop the Ziti into the boiling water and cook for 2 minutes less than the package directions request. Drain and set aside.
  • Meanwhile melt the Butter in a large Dutch oven over medium heat. Once melted, add the Onions, Garlic and Sage. Season with Salt and Pepper and sauté until vegetables are translucent (about 5 minutes). Add the Flour, stir to combine, and cook for 2 minutes. Add the Wine and Stock and bring to a simmer. Add the Grated Nutmeg. Cook for 5 minutes to thicken the sauce and cook off the alcohol. 
  • Turn the heat to low and add in all the Cheeses, except the Mozzarella. Stir vigorously to combine until a smooth mixture forms. Remove from heat. Add the reserved Ziti, Butternut Squash, Coarse Black Pepper and Salt to taste. Sprinkle the top with Shredded Mozzarella.
  • Place in the oven and broil for 2-3 minutes.

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