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
- 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) packagefrozen 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)
- Preheat oven to 400ºF.
- Butter a 9-by-13-inch baking dish.
- Heat 3 tablespoons oil in a large skillet over medium-low heat.
- Add onions & peppers; 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; add crushed red pepper flakes, if desired.
- Stir squash and reserved pasta water into onions; simmer 2 minutes.
- Toss squash mixture and 1/2 cup Parmesan or more, 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.
- Serve with a salad of sliced tmatoes and crunchy bread sticks.