PASTA AND SQUASH CASSEROLE, VEGGIE MEAL

Ingredients

1 small pumpkin Delicata, peeled and cut into cubes

1 C. (15 ml) olive oil

1 onion, chopped

Some basil leaves, chopped

3/4 l (340 g) short pasta (shells, pinnae, etc.)

1/2 cup (125 mL) grated Parmesan cheese

1/2 cup (125 mL) strong cheddar, grated

Salt and pepper

1/2 cup (125 mL) plain breadcrumbs or Panko

Preparation

1. Preheat the oven to 200ºC (400ºF).
2. In a large pot of salted boiling water, cook the squash cubes until they are very tender. Drain and puree with a potato-pot.
3. Butter a 9 x 13-inch (23 cm x 33 cm) pyrex pan.
4. In a skillet, heat the oil over low heat, and cook the onion until it is very soft and slightly colored, about 5 minutes. Add basil and reserve.
5. Cook the pasta in a pan of boiling salted water following the instructions on the box. Drain by reserving 250 ml (1 cup) of cooking water and return pasta to the pan.
6. In a bowl, mix reserved water with squash purée and onions. Salt and pepper. Add this mixture to the pasta with half of the grated cheese. Deposit this preparation in the mold.
7. In a small bowl, mix remaining cheeses with bread crumbs and sprinkle on top of pasta.
8. Bake for about 15 minutes until the top is golden brown.