Baked Pasta with Winter Squash and Caramelized Onions
1 Winter Squash, about 2 cups puree (Butternut, Buttercup, Pie Pumpkin)
2 Onions, halved and sliced
3-4 tbs Olive oil
1 cup Parmesabn cheese
Fresh herbs, a handful chopped Parsley, Rosemary or Thyme
1 lb pasta - shells or penne, something that will catch the creamy sauce
3 slices crusty baguette, cut into cubes, about 1 1/2 cups
Coarse salt and fresh ground pepper to taste
1) Heat a little olive oil in pan, add onions. Season with Salt/pepper. Cook down, stirring occasionally until browned, about 25 minutes. Stir in fresh herbs. 2) Meanwhile cook pasta in a large pot. Drain, reserving 1 1/2 cups cooking liquid. Dont worry if you forget, as I have drained all the water without reserving it. Substitute broth. Return pasta to pot. 3) Combine pasta, squash puree, onions, cooking liquid, 1/2 cup Parmesan cheese. 4) Pour mixture into a large baking dish, buttered. Combine breadcrumbs with remaining Parmesan, herbs, oil, season with salt/pepper. Bake at 400 degrees for about 20 minutes until golden brown.
Pre-cook winter squash. Cut in half, scoop out seeds. Place facedown in baking dish with a little water to prevent drying out. Roast 400 degrees for about 1 hr, until fork tender. When cool enough to handle, scoop out flesh and mash/puree.