Baked Shells & Winter Squash
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 1/4-inch cubes (1 1/2 cups)
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 and cover. Cook until onions are soft and release liquid, about 15 minutes.
Uncover; raise heat to medium and 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 and return pasta to pot.
Stir squash and reserved pasta water into onions and 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 and bake until golden brown, 10 to 15 minutes.