Baked Shells with Winter Squash

Ingredients:
• Butter for baking dish
• 4 tbsps EVO
• 2 large onions, halved and thinly sliced
• S&P
• 2 teaspoons chopped, fresh rosemary leaves
• 1 lb small pasta shells
• 1 12oz package frozen winter squash puree, thawed
• 1 cup grated parmesan cheese
• 3 slices crusty baguette, cut into ¼ inch cubes (1½ cups); alternatively store ought breadcrumbs (sheepish smile)

1. Preheat oven to 400. Butter 9x13 baking dish. Heat 3 tbsp EVO in large skillet over medium-low heat. Add onions; season with S&P. Cover; cook until onions are soft and release their liquid, 15 minutes. Uncover; raise temp to medium, Cook, stirring until onions are browned, 20-25 minutes. Do not burn, otherwise your 8 year old child won’t let you live it down. Stir in 1 tspn rosemary.
2. Meanwhile, cook pasta in salted water, 2 minutes less then package directions. Drain, reserve 1½ cups pasta water. Return pasta to pot.
3. Stir squash and reserved pasta water into onions, simmer 2 minutes. Toss with ½ cup parm and pasta shells. Dump into baking dish
4. Combine bread cubes with remaining parm, rosemary, and EVO; season with S&P. Top pasta mixture, bake until golden brown, 10-15 minutes.
Everyday Food