Pumpkin Baked Ziti with Caramelized Onions and Sage Crumb Topping
I've made this a few times. It is very easy and ridiculously delicious. It's a fall/winter dish but even as I'm typing it up in late July, I'm thinking... "Hmmm...I may just have to make this very soon."
I've made this a few times. It is very easy and ridiculously delicious. It's a fall/winter dish but even as I'm typing it up in late July, I'm thinking... "Hmmm...I may just have to make this very soon."
- 1/4 tsp ground nutmeg
- 1 tsp dried oregano
- 3 tbs olive oil
- 1/4 cup vegetable broth
- salt and freshly ground pepper
- 1 tbs brown sugar
- 12 ounces ziti uncooked
- 2 onions sliced very thinly
- cashew ricotta recipe; page 206 (i'll post it)
- white pepper and cayenne
- 1 15 ounce canned pumpkin unsweetned
- 2 1/2 cups bread crumbs , preferably fresh and homemade
- 1/3 cup walnut pieces chopped in a food processor until resembling coarse crumbs
- 1/4 cup margarine nonhydrogenated vegan
- 2 tsp dried rubbed sage
- 1/2 tsp ground paprika
- Carbohydrate 50.8560426470646 g
- Cholesterol 0 mg
- Fat 12.2685147936462 g
- Fiber 5.11721617985063 g
- Protein 9.32554492332073 g
- Saturated Fat 1.59021038659941 g
- Serving Size 1 1 Serving (209g)
- Sodium 417.69324411833 mg
- Sugar 45.738826467214 g
- Trans Fat 6.06579258068336 g
- Calories 345 calories
Step-by-step
- Preheat the oven to 375 F. Lightly grease a 9x11" lasange-type baking pan with olive oil, or use two smaller pans.
- Prepare the ziti according to the package directions, about 10 minutes. Drain, rinse with cold water, and drain again. Set aside.
- Preheat a large heavy-bottomed pan, preferably cast iron, over medium-high heat. Saute the onions in oil until some onion bits are very brown and caramelized, 12-15 minutes. Set aside.
- Place the Cashew Ricotta in a large bowl and fold in the pumpkin puree, brown sugar, nutmeg, white pepper, cayenne, and vegetable broth, and mix. Ad the cooked ziti and caramelized onions, stirring to coat the pasta. Pour the mixture into the prepared baking pan and press lightly with a rubber spatula to level it.
- Melt the margarine in large, heavy-bottomed skillet over medium heat. Stir in the bread crumbs, walnuts, dried herbs, and paprika, and season with salt and pepper. Stir constantly until the mixture is lightly coated, 3-4 minutes. Remove from the heat and sprinkle evenly over the ziti.
- Bake for 28-30 minutes, until the top of the ziti is golden brown. Cool for 10 minutes before slicing and serving.
Melted vegan margarine binds fresh bread crumbs and walnuts into a crisp blanket over a steaming, spiced pumpkin and cashew paste that coats tender tubes of ziti. Historical shifts in Italian-American kitchens frequently substituted native squashes into traditional pasta preparations when dairy or specific regional cheeses proved scarce. Utilizing pureed winter squash introduces natural moisture and body without requiring heavy cream or aged cow milk products. Slicing onions thinly and browning them slowly for up to fifteen minutes in a heavy cast-iron skillet develops deep, savory notes that balance the inherent sweetness of the unsweetened pumpkin base.
Adapting Traditional Casseroles for Plant-Based Diets
Replacing dairy ricotta with a nut-based alternative maintains the required creamy texture while omitting animal fats entirely. Raw cashews blended with water, lemon juice, and salt mimic the moisture retention of soft cheese, ensuring the baked pasta retains structure rather than drying out at 375 degrees Fahrenheit. Walnuts pulsed in a food processor until resembling coarse crumbs provide the necessary structural crunch that mimics toasted cheese toppings without relying on dairy graters.Balancing Flavors and Textures
A pinch of cayenne pepper and white pepper cuts through the dense sweetness of the squash puree, while ground nutmeg adds warmth that complements the herbal notes of dried rubbed sage. Allowing the casserole to rest for ten minutes after its twenty-eight to thirty minute baking window lets the starches settle so individual portions hold their shape cleanly upon serving. Pair this rich main dish with a sharp, vinegar-dressed bitter green salad like escarole or radicchio to counter the heavy starch and sweetness of the squash.
