Baked Shells With Winter Squash |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Another food that we like a lot - squash! We make calabaza (pumpkin) very often so when I saw this dish I hopped on it. We added a few things from the original which was taken from Ingredients:
butter, for baking dish |
4 tablespoons olive oil |
2 large onions, halved and thinly sliced |
coarse salt and pepper |
crushed red pepper flakes (optional) |
1 large red bell peppers or 1 large green bell pepper, halved & seeded and cut into thin strips |
2 teaspoons chopped fresh rosemary leaves |
1 lb small shell pasta |
1 (12 ounce) package frozen winter squash puree, thawed |
1 1/4 cups grated parmesan cheese |
3 slices crusty baguette, cut into 1/4-inch cubes (1 1/2 cups) |
Directions:
1. Preheat oven to 400ºF.
2. Butter a 9-by-13-inch baking dish.
3. Heat 3 tablespoons oil in a large skillet over medium-low heat.
4. Add onions & peppers; season with salt and pepper.
5. Cover; cook until onions are soft and release liquid, 15 minutes.
6. Uncover; raise heat to medium.
7. Cook, stirring, until onions are browned, 20 to 25 minutes.
8. Stir in 1 teaspoon rosemary.
9. Meanwhile, cook pasta in large pot of boiling salted water 2 minutes less than package instructions suggest.
10. Drain, reserving 1 1/2 cups cooking water.
11. Return pasta to pot; add crushed red pepper flakes, if desired.
12. Stir squash and reserved pasta water into onions; simmer 2 minutes.
13. Toss squash mixture and 1/2 cup Parmesan or more, with pasta.
14. Transfer to prepared dish.
15. Combine bread cubes with remaining Parmesan, rosemary, and oil; season with salt and pepper.
16. Top pasta with bread cubes; bake until golden brown, 10 to 15 minutes.
17. Serve with a salad of sliced tmatoes and crunchy bread sticks.
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