NWPA Growers Co-op
<< Back

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.




Search recipes

More Recipes on Pinterest


Recipe Product Tags