Some cosmetic changes in preparation for larger site changes in the works.


This is a fall standby for me, REC: Baked Shells with Squash and Caramelized Onions

Veteran Member
2840 posts
Joined: Dec 21, 2005


Posted to Thread #16399 at 8:06 pm on Oct 8, 2009

I have served this with roast beef and pork, chicken and, omitting the bacon, as a veggie main dish.

Baked Shells with Squash and Caramelized Onions

4 T olive oil
2 large onions, thinly sliced
2 t rosemary, chopped, divided
1 # pasta shells, small are best
2 cups cooked pureed squash*
4 slices bacon, chopped
1 c. Parmesan, divided
2 cups fresh bread, diced small
salt & pepper

Preheat oven to 400. Butter a large casserole dish.

In a large skillet add chopped bacon and cook until bacon is almost crispy. Remove. Pour off fat and save. Add olive oil and lower heat to medium low, saute onions with a pinch of salt, covered, for 15 minutes, then remove lid and raise heat to medium and caramelize the onions until a deep golden brown, 20-25 minutes. Stir in 1 tsp of chopped rosemary.

Meanwhile, In a small bowl combine the bread, the reserved bacon, the remaining Parmesan and rosemary, a little grated pepper and 2 T bacon fat. Taste for salt.

While onions are caramelizing, cook pasta shells in salted water until al dente, 2 minutes less than package suggests. Saving 1 1/2 cups of the pasta water, drain, and return the pasta to the pot.

Stir into the pasta the squash and enough pasta water to make a creamy mixture. Add the onions and 1/2 cup of the Parmesan, taste for seasoning. Pour into the casserole and top with the bread mixture.

Bake until golden brown and topping is crispy, 15 minutes.

"Well-behaved women rarely make history."

LT Ulrich

Other messages in this thread: