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Gallery Baked Shells with Winter Squash Recipe Summary prep: 10 mins total: 50 mins Servings: 6
Ingredients Ingredient Checklist 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)
Gallery Baked Shells with Winter Squash
Recipe Summary prep: 10 mins total: 50 mins Servings: 6
Gallery
Baked Shells with Winter Squash
Baked Shells with Winter Squash
Baked Shells with Winter Squash
Recipe Summary prep: 10 mins total: 50 mins Servings: 6
Recipe Summary
prep: 10 mins total: 50 mins
Servings: 6
prep: 10 mins
total: 50 mins
prep:
10 mins
total:
50 mins
Servings: 6
6
Ingredients
Ingredients
- 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)
Directions
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.
Reviews (9)
Add Rating & Review 137 Ratings 5 star values: 34 4 star values: 50 3 star values: 37 2 star values: 13 1 star values: 3
Reviews (9)
Add Rating & Review 137 Ratings 5 star values: 34 4 star values: 50 3 star values: 37 2 star values: 13 1 star values: 3
Add Rating & Review
137 Ratings 5 star values: 34 4 star values: 50 3 star values: 37 2 star values: 13 1 star values: 3
137 Ratings 5 star values: 34 4 star values: 50 3 star values: 37 2 star values: 13 1 star values: 3
137 Ratings 5 star values: 34 4 star values: 50 3 star values: 37 2 star values: 13 1 star values: 3
5 star values: 34 4 star values: 50 3 star values: 37 2 star values: 13 1 star values: 3
Martha Stewart Member Rating: Unrated 12/05/2013 Why do you not provide nutrition information with your recipes? My daughter is diabetic and must count carbohydrates. Martha Stewart Member Rating: Unrated 02/20/2013 Great recipe. I pretty much did exactly as the recipe said with a few minor changes. I put the onions, squash, and 6oz of non-fat greek yogurt and pureed it before adding the parm. I then mixed it with elbow noodles and told my kids it was mac n cheese. They (11 and 7) both had two servings! Martha Stewart Member Rating: Unrated 05/14/2012 I made this with fresh squash by sauteeing the squash in with the onions, and adding a cup of chicken broth. Added great flavour! Everyone loved it :) Oh, and I pureed it with a hand-blender. Martha Stewart Member Rating: 3 stars 12/09/2011 Not bad but very bland. You need to add salt and pepper. I would also add more rosemary next time. Martha Stewart Member Rating: Unrated 02/21/2011 This is fantastic and simple. Time consuming yes, but totally worth it! Martha Stewart Member Rating: Unrated 01/24/2011 I left out the bread and used 100% whole wheat shells. Delicious and not heavy! Martha Stewart Member Rating: Unrated 10/29/2010 This is an absolutely wonderful dish. I made it last night but changed the recipe a little because there are only two of us and because of the comments of it being a little dry. I used 1/2 lb of pasta, one onion, one tsp fresh chopped rosemary, salt, pepper, 2 tbsp olive oil, about 1 cup home made turkey stock, and 1 cup parmesan. I also used about 1/4 cup of my own homemade bread crumbs and a tiny bit more parmesan on top. I followed the directions with my changes and it was incredible. Martha Stewart Member Rating: Unrated 02/25/2009 Really great dish. My husband called it a sophisticated gourmet mac n' cheese. All of the flavors really complement each other. Pretty healthy, too, unless you eat too much of it like I did! Maybe adding some more squash puree, or chicken or veggie broth would help those who found it to be dry. Martha Stewart Member Rating: Unrated 02/15/2009 Wonderful flavor and a healthier alternative to the standard macaroni and cheese. However, mine was rather dry and I'd love to know a good way to make it more moist without sacrificing the taste.Martha Stewart Member
Rating: Unrated 12/05/2013
Why do you not provide nutrition information with your recipes? My daughter is diabetic and must count carbohydrates.
Rating: Unrated
Rating: Unrated 02/20/2013
Great recipe. I pretty much did exactly as the recipe said with a few minor changes. I put the onions, squash, and 6oz of non-fat greek yogurt and pureed it before adding the parm. I then mixed it with elbow noodles and told my kids it was mac n cheese. They (11 and 7) both had two servings!
Rating: Unrated 05/14/2012
I made this with fresh squash by sauteeing the squash in with the onions, and adding a cup of chicken broth. Added great flavour! Everyone loved it :) Oh, and I pureed it with a hand-blender.
Rating: 3 stars 12/09/2011
Not bad but very bland. You need to add salt and pepper. I would also add more rosemary next time.
Rating: 3 stars
Rating: Unrated 02/21/2011
This is fantastic and simple. Time consuming yes, but totally worth it!
Rating: Unrated 01/24/2011
I left out the bread and used 100% whole wheat shells. Delicious and not heavy!
Rating: Unrated 10/29/2010
This is an absolutely wonderful dish. I made it last night but changed the recipe a little because there are only two of us and because of the comments of it being a little dry. I used 1/2 lb of pasta, one onion, one tsp fresh chopped rosemary, salt, pepper, 2 tbsp olive oil, about 1 cup home made turkey stock, and 1 cup parmesan. I also used about 1/4 cup of my own homemade bread crumbs and a tiny bit more parmesan on top. I followed the directions with my changes and it was incredible.
Rating: Unrated 02/25/2009
Really great dish. My husband called it a sophisticated gourmet mac n’ cheese. All of the flavors really complement each other. Pretty healthy, too, unless you eat too much of it like I did! Maybe adding some more squash puree, or chicken or veggie broth would help those who found it to be dry.
Rating: Unrated 02/15/2009
Wonderful flavor and a healthier alternative to the standard macaroni and cheese. However, mine was rather dry and I’d love to know a good way to make it more moist without sacrificing the taste.
All Reviews for Baked Shells with Winter Squash
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Baked Shells with Winter Squash
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
