Sausage & Sage Butternut Squash Baked Ziti by @francescadzani
Fig Crisp Sour Mocktail by @francescadzani
October 2, 2026
Sausage & Sage Butternut Squash Baked Ziti by @francescadzani
Ingredients
Directions
Preheat oven to 350°F and toss butternut squash with tbsp. Colavita Spanish extra virgin olive oil. Roast until tender and golden, about 1 hour. Set aside
Bring a large pot with 8 cups water to a boil. Season with salt and add Colavita ziti. Cook, stirring occasionally, until just under al dente. When you bite into the ziti, there should be a thick white center. The pasta will continue to cook in the oven, 6 minutes. Drain pasta, reserving 2 1/2 cups liquid.
In a large oven-proof skillet over medium-high heat, heat 2 tbsp. Colavita Spanish extra virgin olive oil. Add sage, cooking until crisp and lightly golden, 1 to 2 minutes. Remove to a paper towel-lined plate. Add sausage and stir, frying in the oil and sausage fat until crisp, golden and no longer pink, 7 to 8 minutes. Add half the garlic (3 cloves worth), cook, stirring for 1 minute more.
In a blender, combine butternut squash, half the garlic (3 cloves worth), 2 oz Parmigiano cheese, and pasta cooking water. Blend until smooth. Pour into skillet with sausage. Fold in pasta and crumble in half of the fried and cooled sage, leaving the rest for the top. Fold in half of the mozzarella cheese. If the sauce is too thick, add more pasta water.
In a small bowl, combine ricotta, 1 oz Parmigiano cheese, 1 tbsp. Olive oil, black pepper, and 1/2 tsp. salt. Dollop top with ricotta. Sprinkle with mozzarella.Bake until cheese is melted, TK minutes.
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Ingredients
Directions
Preheat oven to 350°F and toss butternut squash with tbsp. Colavita Spanish extra virgin olive oil. Roast until tender and golden, about 1 hour. Set aside
Bring a large pot with 8 cups water to a boil. Season with salt and add Colavita ziti. Cook, stirring occasionally, until just under al dente. When you bite into the ziti, there should be a thick white center. The pasta will continue to cook in the oven, 6 minutes. Drain pasta, reserving 2 1/2 cups liquid.
In a large oven-proof skillet over medium-high heat, heat 2 tbsp. Colavita Spanish extra virgin olive oil. Add sage, cooking until crisp and lightly golden, 1 to 2 minutes. Remove to a paper towel-lined plate. Add sausage and stir, frying in the oil and sausage fat until crisp, golden and no longer pink, 7 to 8 minutes. Add half the garlic (3 cloves worth), cook, stirring for 1 minute more.
In a blender, combine butternut squash, half the garlic (3 cloves worth), 2 oz Parmigiano cheese, and pasta cooking water. Blend until smooth. Pour into skillet with sausage. Fold in pasta and crumble in half of the fried and cooled sage, leaving the rest for the top. Fold in half of the mozzarella cheese. If the sauce is too thick, add more pasta water.
In a small bowl, combine ricotta, 1 oz Parmigiano cheese, 1 tbsp. Olive oil, black pepper, and 1/2 tsp. salt. Dollop top with ricotta. Sprinkle with mozzarella.Bake until cheese is melted, TK minutes.