Turkey And Butternut Squash Baked Ziti

Turkey And Butternut Squash Baked Ziti. Hey everyone! Here is a recipe that’s easy enough for a busy school or work night. Now we all love those classic comfort foods that we had as a child. And baked ziti was one of my favorites. Its loaded with cheese, pasta and meat sauce. Not to mention a very inexpensive and easy throw together meal. Now this recipe is a lightened up baked ziti. We start with a flavorful ground turkey that’s tossed with a velvety butternut squash sauce. And topped with fontina cheese and baked until bubbly and golden. I use ground turkey in place of ground beef to lighten it up. The roasted butternut squash is pureed into a sauce alongside a little cream and chicken stock. This meal will honestly fool even the pickiest of eaters. It looks and tastes like a decadent cheese sauce. I hope that you enjoy this comforting casserole as much as we did. Leave a comment below.


Xo- Ayesha

Turkey And Butternut Squash Baked Ziti

Turkey And Butternut Squash Baked Ziti

8oz pasta, cooked. (You can use ziti or whatever pasta you have on hand.)
Two tablespoons olive oil
4 cups roasted butternut squash (See below)
1lb ground turkey
One cup sweet onion, finely chopped.
Two garlic cloves, minced.
1/2 cup chicken stock
1/2 cup heavy cream or half and half
One cup Mozzarella, shredded.
4 ounces fontina cheese
One tablespoon Italian seasoning
1/2 tablespoon chili powder
1/2 tablespoon cumin
Salt and pepper to taste


Pre-heat oven to 350 degrees.

Cook pasta according to package instructions.

Heat olive oil in a large saute pan over medium-high heat. And saute onion and garlic for 2-3 minutes. Add ground turkey and seasonings, break into pieces and cook until browned about 6-7 minutes. Remove from heat.

In a blender add roasted squash, cream, stock, salt, and pepper. If it is too thick for your liking, you can always thin it out with a little leftover pasta water.

Add butternut squash sauce and mozzarella with the turkey mixture. Combine with pasta and transfer mixture into a prepared baking dish. Break off chunks off fontina cheese and place over the top of the pasta.

Bake in a 350-degree oven for 15 to 20 minutes until bubbly and browned. Serve immediately.

PB &J Cereal French Toast… Say What?!!!

Okay… This is all going to make sense once you finish reading this post. Really after you taste this, it doesn’t even have to make sense if you don’t want it to because it is so darn delicious.

I was watching “Diners, Drive-ins and Dives” over the weekend and came across the most interesting peanut butter and Jelly sandwich I’ve ever seen. It was your classic peanut butter and jelly sandwich, dipped in french toast batter, coated in crushed frosted flakes and cooked as you would french toast… AMAZING.

Seriously just try it. I’ve posted the recipe below. Let me know what you think! Enjoy!


2 Slices of bread

1 tbsp Jelly (i prefer strawberry)

1 tbsp almond butter (I can’t eat peanuts, I break out… BAD… yet my favorite chocolate bar is a reese’s cup, naturally)¬†

1 egg

splash of milk

cinnamon and nutmeg to taste

1/2 cup crushed frosted flakes

1 tablespoon unsalted butter


You simply make the nut butter and jelly sandwich as you would normally. In a small bowl combine the egg, spices and splash of milk to make your french toast batter. Dip the sandwich in the batter for about 5-10 seconds each side. Then, coat the battered sandwich with the crushed frosted flakes. Melt the butter in a skillet on medium high heat and grill the sandwich on each side until it’s a nice golden brown! Cut it into halves or quarters and enjoy with a nice giant glass of ice cold milk! YUM!

***My sandwich got a little too toasty for the photos but was still DELISH! ***

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