February 15, 2011

butternut squash baked ziti

butternut squash baked ziti

1/2 lb. uncooked ziti or penne
according to the package's directions. Drain and set aside.

whole wheat pasta
I'm giving whole-wheat pasta another try! Thus far I have only liked whole-wheat lasagna noodles, but other whole-wheat pasta products have not impressed me.

Also cook
2 1/4 cups cubed butternut squash (1/4" cubes)
I used a rice cooker to steam them for about 15 minutes. Make sure they are soft, then set aside.

butternut squash, cubed

In a food processor, pulse together
2 oz. cashews
5 oz. okara

a few times, until well incorporated.

okara and cashews

To the food processor, add
1/4 tsp. ground nutmeg
1/2 tsp. dried basil
1/2 tsp. salt
1 tsp. minced garlic
2 Tablespoons maple syrup
1 Tablespoon lemon juice

and puree.

okara mixture

Now add the cooked butternut squash to the food processor and puree into the mix.

butternut squash

In a large bowl, combine the cooked ziti with the butternut squash mixture and stir until thoroughly combined.

butternut squash pasta

Spread the ziti-squash mixture evenly into an 8"x8" pan.

butternut squash baked ziti

In a small bowl, combine
1/2 cup breadcrumbs
1 tsp. dried sage
1 tsp. dried oregano
1/2 cup ground walnuts

and stir until mixed. Evenly distribute breadcrumb mixture onto surface of ziti.

butternut squash baked ziti

Cover the pan with aluminum foil and bake at 375 degrees Fahrenheit for 30 minutes, removing the foil after 20 minutes. Remove from oven and cool for 10 minutes before serving.

Verdict: I was nervous, but actually quite enjoyed this. I think I would have liked it even better if the squash-to-pasta ratio had been a skosh higher ... And I probably would have liked it better with refined pasta, too, but the whole-wheat pasta was not bad. I probably should have mixed some olive oil in with the bread crumb mixture for extra cohesion, but for some reason I was trying to minimize fats in this recipe.

No comments:

Post a Comment