Butter, for baking dish4 Tbsp. olive oil2 large onions, halved and thinly slicedCoarse salt and ground pepper2 tsp. chopped fresh rosemary leaves1 pound small pasta shellsOne winter squash cooked and pureedd1 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. 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.
Recipe adapted from Martha Stewart
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This recipe was most recently featured in
Boston Organics Newsletter No. 41 of 2012.