Ingredients:
1 lb dried penne
3 tablespoons olive oil, separated
1 medium sugar pumpkin or 1 medium winter squash ( I prefer butternut)
1 large onions
1 medium tomatoes, deglopped and coarsely chopped
1 (1 small) jar roasted red peppers, rinsed,drained,and cut into strips
4 tablespoons pine nuts
8 ounces shredded mozzarella cheese
8 ounces shredded sharp cheddar cheese
1/2 teaspoon seasoning salt ( ie Lawry’s; I prefer CVS)
1/2 teaspoon ground black pepper
6 ounces evaporated milk
1/2 cup dried breadcrumbs
Directions:
Cook pasta as directed on package, using lower end of cooking time.
Toss with 1 tbs olive oil and set aside in covered pan.
Cut squash in half lengthwise, remove seeds and string, and place cut side down in roasting pan to which you have added 2 tbs olive oil.
cut onion in half and add to pan.
Roast for one hour at 350 degrees.
Remove pan, drain any liquid and allow to cool until cool enough to handle.
Chop onion, cube squash (without skin) and mix with penne in a large mixing bowl.
If some areas of squash are too mushy to cube, scoop out of skin and add to mixing bowl.
Add tomato and roasted red pepper.
Toast pine nuts under broiler or in dry skillet; coarsely chop and add to mixing bowl.
Add both cheeses, salt& pepper, and mix well.
Place contents of mixing bowl in 13×9 pyrex dish which has been sprayed with PAM.
Pour evaporated milk evenly over entire dish, cover with foil and bake for 30 minutes.
Remove from oven, remove foil, sprinkle evenly with breadcrumbs and return to oven.
Bake for 20-30 additional minutes (watch that breadcrumbs don’t burn).
Servings: 6-8
Time preparation: 20 min.
Time total: 140 min.