-
1
Preheat the oven to 400F.
-
2
Butter a 9-by-13-inch baking dish.
-
3
Heat 3 tablespoons of the oil in a large skillet over medium-low heat.
-
4
Add the onions; season with salt and pepper.
-
5
Cover; cook until the onions are soft and release their liquid, about 15 minutes.
-
6
Uncover; raise the heat to medium.
-
7
Cook, stirring, until the onions are browned, 20 to 25 minutes.
-
8
Stir in 1 teaspoon of the rosemary.
-
9
Meanwhile, cook the pasta in a large pot of boiling salted water for 2 minutes less than the package instructions suggest.
-
10
Drain, reserving 1 1/2 cups of the cooking water.
-
11
Return the pasta to the pot.
-
12
Stir squash and reserved pasta water into the onions; simmer for 2 minutes.
-
13
Toss the squash mixture and 1/2 cup of the Parmesan with the pasta.
-
14
Transfer to the prepared dish.
-
15
Combine the bread cubes with the remaining Parmesan, rosemary, and oil; season with salt and pepper.
-
16
Top the pasta with the bread cubes; bake until golden brown, 10 to 15 minutes.
-
17
Roast whole winter squash on a rimmed baking sheet, turning occasionally, until very tender when pierced with a knife, about 1 hour, depending on the size of the squash.
-
18
When cool enough to handle, halve the squash lengthwise and scrape the flesh into a food processor (discard the skin and seeds).
-
19
Puree until smooth.
-
20
You will need 2 cups (from about 3/4 pound squash).
