Food & Cooking Recipes Ingredients Pasta and Grains Baked Shells with Winter Squash 3.7 (137) 9 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 26, 2017 Print Rate It 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. Rate it Print