October 27, 2010

Fall Family Favorite...

One of our family fall favorites.
This is a good one, too,
if you like throwing a meatless dish into the mix.

Martha Stewart
Food Magazine

Baked Shells with Winter Squash

Baked Shells with Winter Squash
This is a grown-up alternative to macaroni and cheese, but even kids might approve.
Prep: 10 minutes
Total: 50 minutes

Ingredients

Serves 6
  • 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)

Directions

  1. 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.

  1. 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.
  2. 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.
  3. 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.

I'd love to hear your thoughts if any of you try this fall delight.

As always, thanks for visiting

4 comments:

  1. Wendy, I made this last night with leftover butternut squash. It was so delicious. I was thinking you could also add browned sausage if you wanted some meatyness to it.
    YUM .

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  2. Looks Wendy, I'll have to try it.

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  3. I ment to say it looks "good" Duh!

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  4. oh thanks for the inspiration...i am all over this for next week. ox

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