Baked Ziti with Squash

Servings: six

Ingredients

½ lb ziti
2 tablespoons olive oil, divided
1 lb butternut or acorn squash, peeled and chopped into-½ inch cubes
1 onion, thinly sliced
2 cloves garlic, minced
½ cup grated Parmesan cheese
¼ cup seasoned bread crumbs
½ tablespoon butter, melted
1 teaspoon rosemary, chopped
¼ teaspoon ground nutmeg
Kosher salt and fresh ground black pepper

Directions

Preheat oven to 400.  Place squash on a baking sheet and toss with 1 tablespoon olive oil.  Bake until tender, about 30 minutes.  Remove from oven and set aside.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain pasta reserving 1 cup of the cooking liquid.

In a large skillet, heat the remaining olive oil over medium heat.  Add the onion and sauté until golden brown.  Add garlic and sauté for 1 minute.  Add the cooking liquid, squash, ziti, cheese and season with salt and pepper.

Place the ziti into a buttered 9/13-inch dish.  Combine the breadcrumbs, butter, rosemary and nutmeg.  Spread topping evenly over the ziti and bake for 15 minutes.