Wednesday, November 6, 2013

Recipe..Butternut Squash Baked Ziti

 Ok here is the recipe, a few days late ...Sorry!!. It is a bit labor intensive...just a bit... but completely worth it I promise. So sit down, grab a cup of Joe, a cappuccino or tea and lets get started..

  Peel and cube your squash, drizzle with olive oil, S&P, and fresh sage leaves. Bake at 350 till tender.Meanwhile soak (very well!!!) and take off the stems of the Swiss Chard. Chop up the chard a bit to make the pieces smaller.
 Now saute roasted squash and chard together in a bit of olive oil. Set aside.

 Make the Besciamella sauce   this is a good recipe from Mario Batali. However, I add some grated Parmigiano Reggiano cheese this. Meanwhile cook your Ziti. Remember salt the water well... this seasons the pasta.
 Make sure you leave it a bit Al'dente cause you are going to bake it as well. Pour Besciamella sauce over the pasta and mix.
 Now mix in the Squash and Chard mixture and season a bit more if necessary. Sprinkle with Parmigiano Reggiano cheese and bake at 350 till bubbly about 30-40 minutes.
This is a fabulous Fall dish. Comfort food at it's best! Tutti Mangia ...or Everybody eat!

Ingredients ...this is what I used you can scale it back or add accordingly.
  • 2 peeled and cubed Butternut Squash
  • 2 bunches of Swiss Chard washed thoroughly 
  • sage
  • Parmigiano Reggianio grated chesse
  • 1 and 1/2 pounds pasta ...I use Penne or Ziti
 Besciamella sauce...follow Mario's recipe but what you will need
  • Milk
  • Butter
  • Flour
  • Fresh Nutmeg
I hope you fiind this recipe this recipe to your liking. What are some of your favorite fall recipes?

Next recipe  on deck will be this "Stoup"...Escarole and Bean Stoup. Have a great nite!


  1. The fall colors are pretty together. This looks good. We don't really eat squash here. I'll need to try this.

    1. You must and you can always leave out the chard too and make it more like an Mac and cheese.

  2. Oh mouth is watering and I just finished lunch! Thanks for the recipe!! I just got a butternut squash, so I may give this recipe a whirl. :)

    1. Let me know if you do Cindy and what you think.

  3. I am soooo giving this a try! We love butternut squash.

  4. My daughter helps me cook just about everything but meat! Her favorite is anything that is baked 🙂

  5. I am making these tonight for our family Memorial Day party!!! So excited! I am going to try and use strawberries and make one larger cheesecake in my springform pan. I was curious, do you have to strain out all of the strawberry chunks or does it not wind up chunky? I'm guessing I'll see why you strain it when I'm at that step, but just curious!UpdateLand