1. Preheat oven to 400ºF. 2. Butter a 9-by-13-inch baking dish. 3. Heat 3 tablespoons oil in a large skillet over medium-low heat. 4. Add onions & peppers; season with salt and pepper. 5. Cover; cook until onions are soft and release liquid, 15 minutes. 6. Uncover; raise heat to medium. 7. Cook, stirring, until onions are browned, 20 to 25 minutes. 8. Stir in 1 teaspoon rosemary. 9. Meanwhile, cook pasta in large pot of boiling salted water 2 minutes less than package instructions suggest. 10. Drain, reserving 1 1/2 cups cooking water. 11. Return pasta to pot; add crushed red pepper flakes, if desired. 12. Stir squash and reserved pasta water into onions; simmer 2 minutes. 13. Toss squash mixture and 1/2 cup Parmesan or more, with pasta. 14. Transfer to prepared dish. 15. Combine bread cubes with remaining Parmesan, rosemary, and oil; season with salt and pepper. 16. Top pasta with bread cubes; bake until golden brown, 10 to 15 minutes. 17. Serve with a salad of sliced tmatoes and crunchy bread sticks. ---------------------------------------------------------------------------
Nutrition
Ingredients
