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Squashta aka Squash Pasta
- Butter, for baking dish
- 4 tablespoons olive oil, divided
- 2 large onions, halved and thinly sliced
- 2 teaspoons fresh rosemary, chopped, divided
- 1 pound rotini (radiatori also works well)
- 12 ounces winter squash puree
- 1 cup Parmesan cheese, grated, divided
- 1/2 cup Ritz crackers, crushed
- Salt and pepper to taste
- Preheat oven to 400°F. Butter a 9×13″ baking dish.
- Heat 3 tablespoons oil in a large skillet over medium-low heat. Add onions and season with salt and pepper. Cover and cook until onions are soft and release liquid, about 15 minutes. Remove lid and raise heat to medium. Cook, stirring, until onions are browned, 20-25 minutes. Stir in half the rosemary.
- Cook the pasta about 2 minutes less than according to package directions (very al dente). Drain, reserving 1 1/2 cups of the pasta water. Return pasta to the pot.
- Stir squash and reserved pasta water into the skillet with the onions. Simmer for 2 minutes. Toss squash mixture and half of the Parmesan with the pasta. Transfer to the baking dish.
- Combine Ritz crackers with remaining Parmesan, rosemary, and oil. Season with salt and pepper. Top the pasta with the cracker mixture and bake for 10-15 minutes.
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