This is a grown-up alternative to macaroni and cheese, but even kids might approve.

Baked Shells with Winter Squash

Butter,

olive oil

onions,

salt and ground pepper

rosemary leaves

pasta shells

(12 ounces) frozen winter squash puree, thawed

Parmesan cheese

baguette,

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.

Why do you not provide nutrition information with your recipes? My daughter is diabetic and must count carbohydrates.

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!

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.

Not bad but very bland. You need to add salt and pepper. I would also add more rosemary next time.

This is fantastic and simple. Time consuming yes, but totally worth it!

I left out the bread and used 100% whole wheat shells. Delicious and not heavy!

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.

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.

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.

baked shells with winter squash

Prep Time: 10 minutes

Total: 50 minutes

Author : Martha Stewart

Ingredients

Instructions

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