Butternut Squash Baked Ziti
This butternut squash baked ziti is the perfect weeknight comfort food! It’s an authentic recipe with a fall twist.
Growing up on Long Island, NY, in an Italian American family, baked ziti was one of my absolute favorites. It’s a classic Italian dish made with ziti (a tubular-shaped pasta), a meat sauce, and cheese like ricotta and mozzarella. Baked ziti is good any day of the year, but it’s especially perfect for the winter months. You can’t really mess with perfection too much, but adding butternut squash to the sauce really turns this into the perfect fall or winter comfort food! Similar to my Butternut Lasagna, this recipe takes baked pasta it to the next level.
This butternut baked ziti is peak comfort food for cool weeknights or weekends. This version is gluten-free, but still authentic!
Why you’ll love this butternut baked ziti
- It’s authentic baked ziti with a twist. Of course, butternut squash in baked ziti is not authentic, but the method used in this recipe is!
- Dairy optional. The baked pasta recipes on my website are almost all dairy-free (except for my Goat cheese mac & cheese!) and this recipe can be made dairy free with the swaps listed as well!
- Comfort food heaven. A savory meat sauce, pasta, and autumn herbs all baked together?! What’s not to like?
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
| Ingredient | What it does | Potential swap |
| Butternut Squash | The roasted butternut squash adds the fall flavor! | You can use pre-cut fresh or frozen butternut squash to save time. |
| Pasta Sauce | Using a pasta sauce as the base for this butternut baked ziti still adds the authenthic flavor. | You can use any pasta sauce! If you want to use nightshade-free pasta sauce, you can use my own brand, Daylight Veggie Pasta Sauce or make my recipe for nightshade-free pasta sauce. |
| Chicken Broth | This adds liquid to help the sauce come together. | You could use veggie broth if you prefer. |
| Ground Italian Sausage | This is the main protein in the dish. | You can swap ground turkey. |
| Ziti/Penne | Ziti is the go-to for baked ziti of course, but I often also use this gluten-free penne! | You can sub cassava pasta for a grain-free option, but will need to adjust cook time. |
| Mozarella | This adds the main cheesy element to baked ziti. | You can make your own with this recipe. Keep in mind that dairy free mozarella generally doesn’t melt exactly like regular dairy. |
| Ricotta | Adds creaminess to the bake. | You can use this dairy-free ricotta. |
| Pecorino | More cheese flavor! | You could leave off the pecorino or swap parmesan. |
| Thyme, Sage, Parsley, and garlic | These are the simple ingredients to flavor the baked ziti. | You can switch up the seasonings to something else if you prefer! |
How to make Butternut Squash Baked Ziti
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step one. Slice the top off of the head of garlic and add it to the baking sheet along with butternut squash and sliced shallot. Roast until tender.
Step two. Add the cooled butternut squash and shallot to a blender. Squeeze the garlic into the blender along with the pasta sauce, broth, and a splash of pasta water. Blend until fully smooth.
Step three. Brown the ground sausage. Pour the sauce into the pan and stir until well combined.
Step four. Using a large bowl, combine the ricotta, pecorino, and about 3 oz of mozzarella.
Step five. Combine the cheese mixture and cooked pasta.
Step six. Grease a 9×13” casserole dish and ladle some of the sauce into the bottom of the dish.
Step seven. Add half of the pasta, and pour more sauce on top. Layer again, with the other half of the cooked pasta, and top off with the remainder of the sauce, and the remainder of the shredded mozzarella.
Step eight. Cover and bake. Remove from the oven and allow to rest for 10 minutes before serving, topped with fresh thyme.
Tips & Tricks
- Don’t overcook the pasta. Strain the pasta while it’s still al dente to prevent overcooking in the oven!
- Yes, the layering is key!! Layering the pasta with the sauce rather than mixing it altogether keeps the pasta from getting too mushy and gives it those authentic baked ziti vibes!
- Broil the cheese for a crisp. If you want crispier cheese, turn on the broiler for 1-2 minutes.
Recipe FAQs
You will still need a dairy free cheese, but yes, vegan cheese will easily work for this recipe! Keep in mind that dairy free mozarella generally doesn’t melt exactly like regular dairy.
Yes, I’ve tested this recipe with my brand, Daylight Veggie Pasta sauce, and it’s still absolutely delicious. I actually shared that test with my neighbors and it received glowing reviews.
How do you reheat baked ziti?
The best way to reheat baked ziti is to add a splash of broth, and bake it in the oven at 350 F until warm.
If you tried this Butternut Squash Baked Ziti or any other recipe on my blog please leave a rating and let me know how it went in the comments below. Thanks for visiting!
Other Gluten-Free Pasta Recipes to try…
Butternut Squash Baked Ziti
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Ingredients
For the sauce
- 1 head of garlic
- 1 ½ cups butternut squash, cubed (I use previously frozen butternut squash, see notes)
- 1 shallot, sliced into thick slices
- 1 tbsp avocado oil
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 ½ tsp dried parsley
- Salt and pepper
- 16 oz jar of pasta sauce
- ½ cup chicken broth
- 1 lb ground Italian sausage, (sub ground turkey)
For the baked ziti
- 12 oz gluten-free ziti/penne
- 8 oz mozzarella, shredded (I use goat mozzarella… you can use regular!)
- 1 oz pecorino, grated
- 8 oz ricotta, I use this.. You can use regular
Instructions
- Preheat the oven 400 F and line a baking sheet with parchment paper. Slice the top off of the head of garlic and add it to the baking sheet along with butternut squash and sliced shallot. Coat with avocado oil, toss with the dried herbs, and lightly season with salt and pepper. Transfer to the oven and roast for 25-30 minutes. The squash should be tender and lightly crisped on the edges. Remove from the oven and allow to cool.
- While the squash roasts, prepare the pasta by bringing a pot of salted water to a boil. Boil until al dente, setting aside about ¼ cup of pasta water. Strain the pasta and set aside, lightly coating with oil to prevent sticking.
- Add the ground sausage to a large pan and season with salt and pepper, crumbling the sausage until fully cooked. Once cooked, remove the pan from the heat and set it aside.
- To blend the sauce, add the cooled butternut squash and shallot to a blender. Squeeze the garlic into the blender along with the pasta sauce, broth, and a splash of pasta water. Blend until fully smooth.
- Pour the sauce into the pan with the ground sausage and stir until well combined.
- Using a large bowl, combine the ricotta, pecorino, and about 3 oz of mozzarella. Whisk together and add the cooked pasta, along with two large ladles of the cooked sauce. Stir well.
- Grease a 9×13” casserole dish and ladle some of the sauce into the bottom of the dish. Add half of the pasta, and pour more sauce on top. Layer again, with the other half of the cooked pasta, and top off with the remainder of the sauce, and the remainder of the shredded mozzarella.
- Cover and transfer to a 375°F oven, baking covered for 15 minutes, before removing the cover and allowing the cheese to melt.
- Remove from the oven and allow to rest for 10 minutes before serving topped with fresh thyme.
