Total Time
55mins
Prep 15 mins
Cook 40 mins

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 marthastewart.com

Ingredients Nutrition

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.