Baked Shells with Winter Squash

Name: Baked Shells with Winter Squash
Prep time: 10 min
Total time: 50 min
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)

3.7

(137)

9 Reviews

By

Martha Stewart Editors

Updated on July 26, 2017

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.