1/2 Butternut Squash burning a hole in my pocket

I finally decided to do something about the half a butternut squash I've been pushing around the fridge. The only requirement was not going outside in the frigid weather. A Food magazine consultation with mom uncovered a baked shell recipe with squash and onions. Tasty.

2 large onions, halved, and thinly sliced
3 T olive oil
salt & pepper to taste
winter squash puree
1 tp. rosemary
1 lb small pasta
1 1/2 c pasta water
1 c parmesan
3 slices crusty bread, cubed
1 T olive oil
1 tp. rosemary

Heat oil over low heat, add onions, s&p, cover and cook for 15 min. Uncover, raise heat to medium, and cook another 25 min till nice and caramelized.

Meanwhile bake your buttered, seasoned squash in a 400-deg oven for 30 min. Skin and mash when thoroughly gushy. Add to the onions with a teaspoon rosemary.

My shells looked more like fusilli. Yum. Cook 2 min less than directions. SAVE 1 1/2 cups pasta water. [I always forget to do that, I get all caught up in the steamy facial aspect of pasta cooking...water worked alright, but I had to simmer longer.]

Add pasta water to onion/squash mixture and simmer a bit.

Place pasta, onion / squash mixture and parmesan in a 9x13 pan. Top with cubed crusty bread covered in 1 T olive oil and 1 t rosemary. Bake at 375 for 15-20 min.

Drink a Dark & Stormy on the side.