Dinner · Food

Butternut Squash and Spinach Ziti Bake

Butternut Squash and Spinach Ziti Bake

Recipe by thecrispychickpeaCourse: DinnerDifficulty: Easy


Prep time


Cooking time






  • 1 butternut squash (peeled and cut into large cubes)

  • 1/2 cup chicken stock

  • 1 Tbs olive oil

  • 1 shallot

  • 2 cloves of garlic

  • 2 Tbs grated Parmesan cheese

  • 8 oz ziti (we use chickpea pasta)

  • 10 oz frozen chopped spinach (thawed and excess liquid squeezed throughly)

  • 16 oz low-fat cottage cheese

  • 2 eggs

  • 1/2 cup shredded fontina cheese

  • salt and pepper


  • Preheat the oven to 350 degrees
  • In a medium saucepan, boil butternut squash until soft, drain and add to blender.
  • Pour in chicken stock, and blend until smooth, adding more stock if needed.
  • Meanwhile, add oil to skillet and sauté shallot and garlic until translucent, about 2-3 minutes.
  • Add reserved butternut squash pureé to skillet and season with salt and pepper to taste. Cook for 2-3 minutes until combined.
  • In a small bowl combine cottage cheese, 1 egg, spinach, and Parmesan. Set aside.
  • Boil pasta until al dente. Drain and rinse with cool water. Whisk and add remaining egg, mixing so all the pasta is coated.
  • Spray a 8×8 inch baking dish with cooking spray.
  • Add pasta and egg mixture to the bottom of the pan.
  • Spread cottage cheese mixture over pasta.
  • Pour butternut squash mixture over the cottage cheese.
  • Top with shredded fontina.
  • Bake for 30-35 minutes until cheese is melted and slightly golden.

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