BAKED SHELLS WITH WINTER SQUASH

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Baked Shells with Winter Squash image

This is a grown-up alternative to macaroni and cheese, but even kids might approve.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 50m

Number Of Ingredients 9

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)

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Zaidu King
z_king80@gmail.com

This recipe is a great way to use up leftover butternut squash. I'll definitely be trying it.


Sibusiso Romeo
romeo.s47@hotmail.com

I'm not a big fan of winter squash, but this recipe sounds interesting. I might give it a try.


thanuka dulaj
t-d@yahoo.com

This dish looks delicious! I can't wait to try it.


Ashfaq Afridy
a_afridy@hotmail.com

I'm not sure what went wrong, but my shells turned out mushy. I think I might have overcooked them.


Ghazal Yassien
ghazal@gmail.com

This is my new favorite pasta dish! The butternut squash and spinach filling is so creamy and flavorful, and the cheese topping is the perfect finishing touch.


MD Parvej Hossin
h_m@yahoo.com

I followed the recipe exactly and my shells turned out perfectly. They were cooked through but still had a little bite to them. The filling was creamy and flavorful, and the cheese topping was golden brown and bubbly.


HECTOR CRAWFORD
c_h@gmail.com

This dish was a little bland for my taste. I think I would have liked it better if I had added some more spices or herbs to the filling.


Jessica Swanepoel
jessicaswanepoel14@aol.com

I've made this dish several times and it's always a winner. The roasted butternut squash adds a nice sweetness and the spinach and cheese filling is creamy and flavorful. I like to top it with a sprinkle of Parmesan cheese before baking.


Nill Chowdhury
c.n@aol.com

This dish was easy to make and turned out great! I used a store-bought butternut squash ravioli and it worked perfectly. The sauce was creamy and flavorful, and the cheese topping was golden brown and bubbly.


Paranormal Investor Jade Steen
paranormal@yahoo.com

I'm not a big fan of winter squash, but I really enjoyed this dish. The squash was roasted to perfection and had a sweet, caramelized flavor. The spinach and cheese added a nice balance of flavors and textures.


isaac mosutha
i89@hotmail.com

I made this dish for a potluck and it was a huge success! Everyone loved it, and I got several requests for the recipe. It's a great dish to make ahead of time, and it reheats well.


Md Ashadul
md@hotmail.co.uk

This dish was a hit with my family! The combination of butternut squash, spinach, and cheese was delicious, and the pasta shells held everything together perfectly. I will definitely be making this again.