Food & Cooking Recipes Ingredients Pasta and Grains Baked Shells with Winter Squash 3.7 (137) 9 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 26, 2017 Print Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 50 mins Servings: 6 This is a grown-up alternative to macaroni and cheese, but even kids might approve. Ingredients Butter, for baking dish 4 tablespoons olive oil 2 large onions, halved and thinly sliced Coarse salt and ground pepper 2 teaspoons chopped fresh rosemary leaves 1 pound small pasta shells 1 package (12 ounces) frozen winter squash puree, thawed 1 cup grated Parmesan cheese 3 slices crusty baguette, cut into ¼-inch cubes (1 ½ cups) Directions Preheat oven to 400 degrees. Butter a 9-by-13-inch baking dish. Heat 3 tablespoons oil in a large skillet over medium-low heat. Add onions; season with salt and pepper. Cover; cook until onions are soft and release liquid, 15 minutes. Uncover; raise heat to medium. Cook, stirring, until onions are browned, 20 to 25 minutes. Stir in 1 teaspoon rosemary. Meanwhile, cook pasta in large pot of boiling salted water 2 minutes less than package instructions suggest. Drain, reserving 1 1/2 cups cooking water. Return pasta to pot. Stir squash and reserved pasta water into onions; simmer 2 minutes. Toss squash mixture and 1/2 cup Parmesan with pasta. Transfer to prepared dish. Combine bread cubes with remaining Parmesan, rosemary, and oil; season with salt and pepper. Top pasta with bread cubes; bake until golden brown, 10 to 15 minutes. Print