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

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. 
2. 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.
3. 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.
4. 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