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Fontina Baked Ziti With Squash Recipe

Fontina Baked Ziti With Squash Recipe

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Ingredients:

Serving

1 lb uncooked ziti pasta , i like whole wheat but you could use regular
2 tbsp butter (you could use all here if you wanted to)
2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves (minced or pressed )
1 medium zucchini (coarsley grated or finely julienned)
1 medium yellow squash (also coarsley grated or finely julienned)
1 cup peeled seeded and grated fresh pumpkin
salt and pepper
3 tbsp flour (any easy blending sort works best here)
2 cups milk, hot
8 oz fontina cheese, grated
freshly grated parmesan cheese

Directions:

Preheat oven to 350 degrees.
Bring a large pot of water to boil, add a few tsp of salt and the ziti to cook. Stir once or twice, should take about 7-8 minutes to cook al dente. Drain well and transfer to a large mixing bowl.
Melt 1 tbsp of butter and 1 tbsp of olive oil in a large skillet. Add the onion and garlic and cook over medium-high heat, stirring, for a few minutes until the onion begins to soften.
Add the zucchini, squash and pumpkin to the pan. Season with salt and pepper, and lower the heat to medium. Cook for about 10 minutes until the pumpkin is tender. Stir a few times while cooking so that it doesn't stick. Add this mixture to the pasta and give it a quick toss. Clean out your pot, you can use the same one for the next step.
Roux/Sauce: Melt the other tbsp of butter and other tbsp of olive oil over medium-high heat. Once the butter is hot and melted, whisk in the flour until it completely incorporates with the butter/oil. Don't let it brown.
Turn your heat down and add about 1/4 cup of the hot milk, whisking the whole time. Once that is incorporated, add another 1/4 cup of milk and whisk it in until smooth. Keep going until you've added all of the milk and it's smooth. Bring the heat back up a bit and keep stirring, it will have the consistency of heavy cream. Stir in the fontina cheese.
Add the sauce to the pasta and toss well to combine. Pour the pasta mixture into a deep, lightly greased baking dish. Top with parmesan and bake for about 45 minutes until the top is brown and bubbly. Let it sit for a few minutes before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	397.86 Kcal (1666 kJ)
Calories from fat	205.72 Kcal
		% Daily Value*
Total Fat	22.86g	35%
Cholesterol	60.69mg	20%
Sodium	444.81mg	19%
Potassium	293.86mg	6%
Total Carbs	17.37g	6%
Sugars	10.15g	41%
Dietary Fiber	1.82g	7%
Protein	14.23g	28%
Vitamin C	3.5mg	6%
Iron	0.5mg	3%
Calcium	326.8mg	33%

Amount Per 100 g
Calories	160.85 Kcal (673 kJ)
Calories from fat	83.17 Kcal
		% Daily Value*
Total Fat	9.24g	35%
Cholesterol	24.54mg	20%
Sodium	179.83mg	19%
Potassium	118.8mg	6%
Total Carbs	7.02g	6%
Sugars	4.1g	41%
Dietary Fiber	0.73g	7%
Protein	5.75g	28%
Vitamin C	1.4mg	6%
Iron	0.2mg	3%
Calcium	132.1mg	33%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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