Baked Shells with Winter Squash

• Butter for the baking dish
• 4 tablespoons olive oil
• 2 large onions, halved and thinly sliced
• Coarse salt and fresh 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)

1. Preheat the oven to 400F.
2. Butter a 9-by-13-inch baking dish.
3. Heat 3 tablespoons of the oil in a large skillet over medium-low heat.
4. Add the onions; season with salt and pepper.
5. Cover; cook until the onions are soft and release their liquid, about 15 minutes.
6. Uncover; raise the heat to medium.
7. Cook, stirring, until the onions are browned, 20 to 25 minutes.
8. Stir in 1 teaspoon of the rosemary.
9. Meanwhile, cook the pasta in a large pot of boiling salted water for 2 minutes less than the package instructions suggest.
10. Drain, reserving 1 1/2 cups of the cooking water.
11. Return the pasta to the pot.
12. Stir squash and reserved pasta water into the onions; simmer for 2 minutes.
13. Toss the squash mixture and 1/2 cup of the Parmesan with the pasta.
14. Transfer to the prepared dish.
15. Combine the bread cubes with the remaining Parmesan, rosemary, and oil; season with salt and pepper.
16. Top the pasta with the bread cubes; bake until golden brown, 10 to 15 minutes.
17. Roast whole winter squash on a rimmed baking sheet, turning occasionally, until very tender when pierced with a knife, about 1 hour, depending on the size of the squash.
18. When cool enough to handle, halve the squash lengthwise and scrape the flesh into a food processor (discard the skin and seeds).
19. Puree until smooth.
20. You will need 2 cups (from about 3/4 pound squash).

butter, olive oil, onions, salt, rosemary, pasta shells, puree, parmesan cheese, crusty baguette

Taken from www.epicurious.com/recipes/food/views/baked-shells-with-winter-squash-383359 (may not work)