Butternut Squash Baked Ziti

Hey Y’all, Let’s Talk Cozy Pasta Magic!

Picture this: It’s a crisp fall evening, the kind where your favorite flannel shirt feels like a hug, and your kitchen smells like a cross between grandma’s Sunday supper and a harvest festival. That’s the vibe we’re chasing today with my Butternut Squash Baked Ziti. Now, I know what you’re thinking—*“Wyatt, baked ziti? Isn’t that just… red sauce and cheese?”* Honey, we’re flipping the script! Imagine sweet roasted squash whirled into a velvety sauce, hugging every noodle, with herbs doing a little two-step in the background. It’s comfort food with a sneaky veggie upgrade that’ll make even the pickiest eater at your table ask for seconds. No fancy techniques here—just big flavor, melty cheese, and that glorious *clink* of forks hitting plates. Whether you’re feeding a rowdy family squad or meal-prepping for the week, this dish is your new kitchen wingman. So tie on that apron, crank up some tunes, and let’s turn that humble gourd into something downright legendary!

That Time a Squash Saved Dinner (and My Pride)

Butternut Squash Baked Ziti

Print Recipe

A cozy twist on a classic comfort dish, this Butternut Squash Baked Ziti combines creamy roasted squash with savory herbs, melty cheese, and hearty pasta. It’s the perfect family dinner for chilly nights—and a delicious way to sneak in some veggies.

• Author: Wyatt Porter
• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 1 hour
• Yield: 6 1x

Ingredients

Scale 1x2x3x

1 medium butternut squash, peeled and cubed

2 tbsp olive oil

Salt & pepper, to taste

3 cloves garlic, minced

1/2 tsp dried thyme

1/2 tsp dried sage

1 cup vegetable broth

1/2 cup milk (or plant-based alternative)

12 oz ziti pasta

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Fresh parsley (optional)

Instructions

Preheat oven to 400°F (200°C). Toss squash with olive oil, salt, and pepper. Roast for 25 minutes, until tender.

Blend roasted squash with garlic, thyme, sage, broth, and milk until smooth.

Cook ziti until al dente. Drain and return to pot.

Stir in squash sauce and ricotta until well mixed.

Transfer to a greased 9×13-inch baking dish. Top with mozzarella and Parmesan.

Bake at 375°F (190°C) for 20 minutes. Broil for 2-3 minutes until golden.

Cool slightly, garnish with parsley, and serve.

Nutrition

• Calories: 432
• Sugar: 5g
• Fat: 19g
• Saturated Fat: 8g
• Carbohydrates: 48g
• Fiber: 5g
• Protein: 17g

Alright, story time! Last Thanksgiving, I was hosting 12 people when my notorious “cheesy potato cloud” casserole decided to stage a rebellion—it basically liquefied. Panic mode? Oh yeah. But then I spotted a lonely butternut squash rolling around like a culinary Cinderella. I roasted it frantically, blitzed it with garlic and herbs, tossed it with pasta and every cheese in my fridge… and y’all, it was a MIRACLE. My Aunt Brenda—who still thinks “vegetable” means iceberg lettuce—went back for thirds. She whispered, “Wyatt, this tastes like a hug from the inside.” Now? This ziti’s my go-to when life throws curveballs. It’s proof that kitchen fails can turn into family legends, and that sometimes, the best memories start with a little desperation and a whole lotta cheese.

Gather Your Flavor Squad

(Pro tip: Size matters! Aim for 2-3 cups cubed squash)

• 1 medium butternut squash, peeled + cubed: Our MVP! Sweet, earthy, and packed with Vitamin A. Chef’s hack: Buy pre-cubed to save 10 minutes (and your fingers!).
• 2 tbsp olive oil: Helps the squash caramelize into golden goodness. Swap with avocado oil if you’re feeling fancy.
• Salt & pepper: Season in layers—don’t be shy!
• 3 cloves garlic, minced: Flavor foundation. Jarred works in a pinch, but fresh makes it SING.
• ½ tsp dried thyme + ½ tsp dried sage: Autumn’s dynamic duo! Fresh? Use 1 tbsp each. Rosemary works too.
• 1 cup vegetable broth: Depth without heaviness. Chicken broth adds savory notes.
• ½ cup milk (or plant-based): Creaminess controller! Almond milk keeps it light; whole dairy milk = extra richness.
• 12 oz ziti pasta: Rigatoni or penne are perfect subs—gotta catch that sauce!
• 1 cup ricotta: Creamy dreaminess. Cottage cheese blended smooth works for protein boost.
• 1 cup shredded mozzarella: The gooey glue! Low-moisture melts best.
• ¼ cup grated Parmesan: Salty umami punch. Pecorino Romano kicks it up.
• Fresh parsley (optional): Pretty green confetti that says “I got this!”

Let’s Build Some Deliciousness, Step by Step

1. Roast that squash like it owes you money! Preheat oven to 400°F (200°C). On a parchment-lined sheet, toss squash with olive oil, salt, and pepper. Chef’s secret: CROWDING IS CRIMINAL—give ’em space to caramelize, not steam! Roast 25 mins until fork-tender and slightly golden. (This is where flavor magic happens!)
2. Blitz your orange gold. Dump roasted squash into a blender. Add garlic, thyme, sage, broth, and milk. Blend until smoother than a country love song. Texture tip: Leave it slightly chunky if you like rustic vibes. Taste! Need more pepper? More sage? Fix it now.
3. Pasta party time. Cook ziti in well-salted water until JUST al dente (it’ll keep cooking in the oven). Drain, but RESERVE ½ cup pasta water! Return pasta to the pot. Game changer: Stir in squash sauce, ricotta, and a splash of pasta water—this makes the sauce cling like a koala.
4. Cheese it up, buttercup. Pour everything into a greased 9×13-inch dish. Top evenly with mozzarella and Parmesan. Pro move: Add a sprinkle of red pepper flakes for a subtle kick!
5. Bake to bubbly bliss. Reduce oven to 375°F (190°C). Bake uncovered 20 mins until cheese is melty and sauce bubbles at the edges. THEN—hit it with a 2-3 minute broil (watch closely!) for that Instagram-worthy golden crust. Patience test: Let it rest 5 mins before serving. Trust me—it prevents lava-hot cheese burns!

How to Serve It Up Right

Slide that spatula in deep—you want layers! Scoop generous portions into shallow bowls. Garnish with parsley for color pop. Pair with a simple arugula salad (tossed with lemon vinaigrette to cut the richness) or garlic bread for carb-lovers. For weeknights? Serve straight from the dish family-style—let everyone dig in! Leftovers? Even better next day, reheated with a splash of broth to revive the sauce.

Shake It Up: 5 Tasty Twists

• Meat Lover’s: Brown ½ lb Italian sausage or ground turkey with the squash roasting time.
• Greens Goddess: Fold in 2 cups fresh spinach or kale when mixing pasta and sauce.
• Vegan Vibes: Use almond milk, swap ricotta for cashew cream, and top with vegan mozz + nutritional yeast.
• Spicy Sunset: Add 1 tsp smoked paprika or a diced jalapeño to the blender.
• Mushroom Magic: Sauté 8 oz sliced creminis with garlic and layer into the ziti.

Wyatt’s Whispered Wisdom

This recipe? It’s a living thing! My first version used canned pumpkin (shhh) during the Great Squash Shortage of 2020. Still worked! These days, I sometimes add a splash of apple cider to the sauce for extra fall flair. One time, I forgot the ricotta—subbed goat cheese and never looked back. Moral? Your kitchen, your rules. Also: if your squash sauce seems too thick post-blend, add broth 1 tbsp at a time. Too thin? A sprinkle of cornstarch fixes it. And hey—if you drop a noodle on the floor? My dog Duke calls that “floor seasoning.” We roll with it.

Your Burning Questions, Answered

Q: Can I freeze this ziti?
A: Absolutely! Assemble but don’t bake. Wrap TIGHTLY (foil + freezer bag). Freeze up to 3 months. Thaw overnight in fridge, then bake as directed (add 10 mins if cold).

Q: Why’s my sauce grainy?
A: Two culprits: Over-blending ricotta (fold it in gently off-heat!) or low-fat dairy. Full-fat ricotta/milk blends smoother.

Q: Squash too watery after roasting?
A: Pat cubes dry pre-oil! If still soggy, drain excess liquid from the sheet pan before blending.

Q: Pasta soaked up all my sauce!
A: Rescue mission! Mix ¼ cup warm broth into the baked dish. Cover, let sit 5 mins. It’ll loosen right up.

Nutrition Per Serving (Serves 6)

Calories: 432 • Fat: 19g (Saturated: 8g) • Carbs: 48g • Fiber: 5g • Sugar: 5g • Protein: 17g • Vitamin A: 210% DV • Calcium: 28% DV • Iron: 10% DV

Prep: 15 mins • Cook: 45 mins • Total: 1 hour

Final Thoughts

This Butternut Squash Baked Ziti isn’t just dinner—it’s a warm hug in casserole form. It’s that perfect mix of cozy and clever, classic and creative. Whether you’re feeding the whole crew on a chilly night or just stashing away leftovers for future you (high-five, planner!), this dish brings big fall flavor without the fuss. The sweet squash, herby richness, and melty cheese hit all the right notes—and with endless ways to riff on it, you’ll never get bored. So next time you’ve got a squash and a dream, you know what to do. Now pass the Parmesan and let’s make some memories