This baked pasta has all the good stuff – a marriage of winter squash and caramelized onions, a pink sauce from crushed tomatoes and a bit of heavy cream, a combo of Parmigiano and ricotta, and a boost of fall flavor from fresh herbs, such as sage and thyme. There’s a bit of prep here, but the pasta only needs twenty-five minutes in the oven. It’s definitely hearty enough to be the star of dinner; serve it with sausages, ham, chicken, or just a big green salad. Leftovers keep well. To reheat: pack into a smaller baking dish, drizzle with a little cream or half and half, cover with foil, and heat at 350 degrees for about twenty minutes.
Serves 4 as a main dish, 6 as a side dish
- 3 tablespoons plus 2 teaspoons extra-virgin olive oil, more for pan
- 3 heaping cups (1 pound) peeled, large-diced butternut squash (3/4-inch dice)
- 1 large or 2 medium yellow onions (7 to 8 ounces), sliced
- Kosher salt
- ¾ cup fresh breadcrumbs
- 1 cup coarsely grated Parmigiano Reggiano (I chop mine in a mini food–processor so that it resembles small, coarse pebbles. 1 cup weighs 4 ounces.)
- 1 cup canned crushed tomatoes
- 3/4 cup heavy cream
- 1 teaspoon balsamic vinegar
- ½ pound (8 ounces) medium-shaped pasta of your choice (I like curly and twisty shapes.)
- 1 15- or 16-ounce container fresh ricotta
- 1 generous tablespoon combination chopped fresh thyme, oregano, sage, parsley, or other favorite fall herbs
1. Preheat the oven to 425 degrees. Rub a 2-quart shallow gratin or baking dish with olive oil. Line a heavy-duty rimmed baking sheet with parchment paper.
2. Toss the diced butternut squash with 2 tablespoons olive oil and a ½ teaspoon salt. Spread on the baking sheet and roast, flipping or stirring once, until browned and tender, about 25 to 30 minutes.
3. In a medium sauté pan, heat 1 tablespoon olive oil over medium heat. Add the onions and a big pinch of salt and cook, stirring, until softened and nicely browned, about 15 minutes.
4. Combine the crushed tomatoes, heavy cream, and balsamic vinegar in a mixing bowl. In another bowl, combine the breadcrumbs with a third of the Parmigiano and 2 teaspoons olive oil.
5. Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to the package instructions. Drain the pasta well in a colander and transfer it to the bowl of tomatoes and cream. Sprinkle it with a 3/4 teaspoon salt and several grinds of fresh pepper. Add the ricotta, the remaining Parmigiano, herbs, sautéed onions, and roasted squash to the bowl. Stir gently but thoroughly until well combined, and transfer everything to the baking dish, spreading it in an even layer. Top with the Parmigiano-breadcrumb mixture.
6. Bake until the top is golden-brown and the edges are bubbly, about 25 minutes. Let cool for a few minutes and serve hot.
