
Baked Shells with Winter Squash
Yields:
6
Prep Time:
10 mins
Total Time:
50 mins
This is a grown-up alternative to macaroni and cheese, but even kids might approve.
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Ingredients
- butter
- 4 Tbsp. olive oil
- 2 large onions
- Coarse salt
- ground pepper
- 2 tsp. chopped fresh rosemary leaves
- 1 lb. small pasta shells
- 1 package frozen winter squash purée
- 1 cup grated Parmesan cheese
- 3 slice crusty baguette
Directions
- Step 1Preheat oven to 400 degrees F. 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.
- Step 2Meanwhile, 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.
- Step 3Stir squash and reserved pasta water into onions; simmer 2 minutes. Toss squash mixture and 1/2 cup Parmesan with pasta. Transfer to prepared dish.
- Step 4Combine 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.
Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
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