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.

Enjoy!!

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!