Recipe By Melissa Ulmer
Rating
Published Sep 26th
Prep 15m Cook 20m Additional - Ready In 35m
Servings 8 servings Calories 426.5

Good veggie dish.

Recipe Ingredients

  • 1 (16 ounce) package ziti
  • 1 tablespoon olive oil
  • 2 cups cubed butternut squash
  • 1 tablespoon minced fresh garlic
  • 2 teaspoons rubbed dried sage
  • 1 teaspoon dried thyme
  • 1 ½ cups heavy cream
  • 1 cup fresh spinach leaves
  • ¼ cup grated Parmesan cheese, or more to taste
  • salt and ground black pepper to taste
  • 3 tablespoons chopped walnuts

Cooking Directions

  1. 1 Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain and set aside.
  2. 2 Meanwhile, heat olive oil in a large skillet over medium heat. Add squash and saute until fork-tender, 10 to 15 minutes. Add garlic, sage, and thyme; cook until fragrant, about 1 minute.
  3. 3 Fold in cream and spinach; bring to a simmer. Add 1/4 cup Parmesan cheese and season with salt and pepper. Add ziti and toss until evenly coated. Cook until sauce has thickened, 1 to 3 minutes. Remove from heat.
  4. 4 Divide between 8 bowls. Top with walnuts and more Parmesan.

Nutrition Facts

  • Calories 426.5
  • Carbohydrate 48.7 g
  • Cholesterol 63.3 mg
  • Fat 21.7 g
  • Fiber 2.9 g
  • Protein 10.2 g
  • Saturated Fat 11.3 g
  • Sodium 63.2 mg
  • Sugar 2.5 g

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Reviews

  1. Firstly, I did not make this recipe as described so I'm giving 4 stars because of that, but I used all these ingredients and the flavors are outstanding. I had a lot of leftover ravioli filling that I needed to do something with. The filling had pureed roasted butternut squash, parmesan, garlic, shallot, sage, and - Read more ...
  2. Loved this! Easy to make and so tasty! This will definitely be a staple dish now.
  3. This dish was very easy to make and husband approved! It was the perfect fall dish. I made a few modifications, I added onion and chicken. I did not have sage on hand so instead I did 1/4 tsp of cinnamon and 1/4 tsp of nutmeg with the thyme. It was the perfect blend of - Read more ...
  4. I was really excited about this dish. I love trying new recipes and this sounded really promising! I made this exactly as written and, unfortunately, it was terrible. I don’t cook with sage often so I didn’t realize 2 teaspoons was WAY too much. Swallowing felt like choking on grass.
  5. It was a easy to make. We enjoyed! Next time - I will add more spinach and butternut squash.
  6. I made this for my boyfriend’s 30th birthday dinner and he LOVED it!!! I added cinnamon, salt and a teaspoon of sugar to the squash while it was cooking because I like it alittle sweet and salty. I also added some white wine before I added the cream and everything else. Topped it with pistachios - Read more ...
  7. Delicious pasta dish! And easy to make too! Next time I might try replacing a bit of cream with some broth just to lighten it up a bit, and add a pinch of nutmeg and maybe some onion too. It was good both with and without the walnuts on top. Thank you for the recipe!
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