Monday, December 10, 2012

Ziti with Butternut Squash Ricotta


1 small butternut squash

1 medium onion, chopped

3 tablespoons olive oil

1 1/2 cups chicken broth

2 teaspoons salt, or more to taste

1/2 teaspoon dried sage

1 pound ziti or penne

3 tablespoons chopped fresh Italian parsley

1 cup ricotta cheese

1/2 cup freshly grated parmesan cheese (add more if you like)

1/4 teaspoon black pepper


With a sharp knife, cut the butternut squash in half lengthwise. Scoop out the seeds and peel the squash. Cut it into 1-inch sqaures. You’ll have approximately 2 cups of diced squash.

In a large nonstick skillet over medium heat, sauté the chopped onion in the olive oil, stirring occasionally for 5 minutes or until golden.
As the onion cooks, coarsely chop the diced squash in a food processor. Don’t over process as you don’t want the squash to be pureed. Stir the chopped squash into the skillet. Add 1 cup of the chicken broth, salt and sage. Simmer for 8 minutes or until squash is tender but not mushy.

Meanwhile, in a large pot of salted, boiling water, cook the ziti according to package directions. When it is al dente, drain the ziti.

Return the pasta to the pot and stir in the parsley and ricotta cheese. Mix well.

Add the squash mixture, the 1/2-cup parmesan cheese, and the remaining 1/2-cup chicken broth. Mix well. Spoon into a large serving bowl. Top with additional parmesan cheese before serving, if desired.

No comments:

Post a Comment