Baked Noodles with Winter Squash
Don’t be deceived by this title! This casserole is pretty easy (once you’ve made your squash purrée) and is so sweet and good. Especially the next day!
Adapted from Martha Stewart, Great Food Fast
Ingredients
butter or lard for baking dish
4 Tbs olive oil
2 onions, halved and thinly sliced
salt and pepper
2 tsp rosemary
1 lb pasta
roughly 3 cups squash purée (see recipe below)
1 cup shredded parmesan
1 cup bread crumbs
Instructions
- Preheat oven to 400F. Butter/lard a large casserole dish. Heat 2 Tbs of oil in a large skillet. Add the onions, season with salt and pepper. Cover and cook until the onions are soft and release their liquid, about 15 minutes. Uncover and raise heat to medium. Cook stirring until the onions are browned, 20-25 minutes. Stir in 1 tsp of rosemary.
- Cook the pasta until just before al dente, about 2 minutes less than the cooking instructions. Drain, reserving 1 cup of cooking water. Return pasta to the pot.
- Stir squash into cooked onions and let cook a bit so the wine from the purée cooks out. Add the pasta water and simmer, stirring, for 2 minutes. Toss the squash mixture and 1/2 cup of the parmesan with the pasta. Transfer pasta to the prepared dish.
- Combine the bread crumbs with remaining parmesan (don’t ever be afraid to add more cheese), rosemary, and olive oil, season with salt and pepper. Spread bread crumb mixture over the pasta and bake until golden brown, 10-15 minutes.
