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ZITI - 5-Cheese Butternut Squash Baked Ziti
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| CLINTON KELLY 5-Cheese Butternut Squash Baked Ziti The Chew >< | |
| 1 pound | Butternut Squash, (1-inch cubes) |
| 1 pound | Ziti |
| 1/4 cup | Butter |
| 1 | Yellow Onion, (finely chopped) |
| 2 Cloves | Garlic, (minced) |
| 3 Leaves | Sage, (chopped) |
| 1/4 cup | All-Purpose Flour |
| 1/2 cup | White Wine |
| 1 3/4 cups | Vegetable Stock |
| 1 teaspoon | Nutmeg, (freshly grated) |
| 1 1/2 cups | Fontina, (chopped) |
| 1 1/2 cups | Asiago, (grated) |
| 1 1/2 cups | Parmigiano-Reggiano, (grated) |
| 8 ounces | Cream Cheese |
| 1/2 cup | Mozzarella, (shredded) |
| 1 teaspoon | Course Black Pepper |
| Kosher Salt, (to taste) | |
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step-by-step directions
Preheat oven to 450°F.
Place the cubed Butternut Squash on a sheet tray. Drizzle with Olive Oil and season with Salt and Pepper. Place in the oven to roast for 10 minutes. Rotate the Squash with a spatula and roast for an additional 5 minutes. Remove and set aside.
Bring a large pot of salted water to a boil. Drop the Ziti into the boiling water and cook for 2 minutes less than the package directions request. Drain and set aside.
Meanwhile melt the Butter in a large Dutch oven over medium heat. Once melted, add the Onions, Garlic and Sage. Season with Salt and Pepper and sauté until vegetables are translucent (about 5 minutes). Add the Flour, stir to combine, and cook for 2 minutes. Add the Wine and Stock and bring to a simmer. Add the Grated Nutmeg. Cook for 5 minutes to thicken the sauce and cook off the alcohol.
Turn the heat to low and add in all the Cheeses, except the Mozzarella. Stir vigorously to combine until a smooth mixture forms. Remove from heat. Add the reserved Ziti, Butternut Squash, Coarse Black Pepper and Salt to taste. Sprinkle the top with Shredded Mozzarella.
Place in the oven and broil for 2-3 minutes.
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