Butternut Squash Baked Ziti

Ingredients

Produce

butternut squash1 large
garlic2 cloves
flat-leaf parsley1 tablespoon

Dry Goods

olive oil2 tablespoons
white flour2 tablespoons

Dairy

butter3 tablespoons
whole milk1 cup
grated parmesan1 cup
shredded cheddar cheese1 cup
shredded mozzarella1 cup

Dry Goods

table salt1/2 teaspoon
penne pasta1 pound

Instructions

The ultimate in comfort food, this is an easy and totally kid-friendly recipe! If you want to bump up the protein a bit, I’ll sometimes stir in crumbled, browned sausage before the dish goes in the oven. 

  1. Preheat the oven to 400*F.
  2. Prepare the vegetables: Slice the butternut squash in half and scoop out the seeds. 
  3. Drizzle the squash in oil and lay the halves, skin side down, on a sheet pan. Place the pan in the oven and roast until the squash is soft all the way through, about 20 minutes. 
  4. When the squash is done roasting, turn the oven down to 350*F.
  5. Bring a large pot of salted water to boil, then add the penne noodles and cook until al dente, about 8 minutes. Drain but do not rinse, then set aside until needed.
  6. Peel and mince the garlic.
  7. Strip away the inner stems from the parsley leaves, then mince the parsley
  8. While the squash is roasting, make the cheese sauce: Melt the butter in a large pot over medium heat.
  9. Add the flour and whisk until smooth and combined.
  10. Cook the roux (butter and flour mix), stirring often, until it has turned a light golden brown, about 3 minutes.
  11. Whisk in the milk until smooth, then add the garlic and salt.
  12. Stir in the parmesan cheese until smooth and combined, then add the mashed butternut squash.
  13. Stir to combine, then pour the sauce into the cooked penne noodles and stir to coat.
  14. Pour the penne and cheese sauce into a greased 9×13” baking dish.
  15. Top the ziti with the shredded cheddar and mozzarella, and place the baking dish in the oven. .
  16. Bake until the cheese has melted and begun to brown, about 8-10 minutes. 

Prep Plan

Prep it for later:
1. Roast the butternut squash as directed in steps 1-4.
2. Bring a large pot of salted water to a boil and then cook the penne until al dente.
3. Rinse with cold water, then transfer to a large resealable bag or container.
4. Peel and mince the garlic, and strip the parsley leaves and mince.
5. Then cook the roux according to steps 8-13, then add to the bag or container with the penne and stir to coat. These prepped ingredients will last 3-4 days in the fridge, or 1 month in the freezer.

You’ll need:
1 bag or container of roasted butternut squash
1 bag or container of boiled penne mixed with cheese sauce
1 bag or container of shredded cheddar and mozzarella cheese

Prepare from prepped:
1. Preheat the oven to 350*F and grease a 9×13” baking dish.
2. Combine the butternut squash and penne-cheese sauce mix until combined, then pour into the greased casserole dish.
3. Top evenly with shredded cheddar and mozzarella, then bak 8-10 minutes, until the cheese is melted and beginning to brown.