BUTTERNUT SQUASH BAKE

BUTTERNUT SQUASH BAKE
BUTTERNUT SQUASH BAKE

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1 1/2

    lb butternut squash -- peeled, seeded, cut

  • in 1 inch cubes (3 C)

  • 2

    T olive oil

  • 8

    oz dried extra wide noodles

  • 4

    T oleo

  • 6

    shallots, chopped

  • 1

    T lemon juicde

  • 1

    8 oz carton mascarpone cheese

  • 3/4

    C grated Parmesan cheese

  • 1/2

    C fresh Italian parsley, snipped

  • 1

    C panko (Japanese style) bread crumbs or soft bread

  • crumbs

Directions

1. Preheat oven to 425 deg. In bowl toss squash in oil; place in oiled 15 x 10 x 1 inch baking pan. Roast, uncovered, 30 minutes, until lightly browned and tender, stirring twice. 2. Meanwhile, in Dutch oven cook noodles according to package directions. Drain; set aside. In same Dutch oven melt 2 T oleo. Add shallots;cook and stir over medium heat 3 to 5 minutes, until shallots are tender and oleo just begins to brown. Stir in lemon juice. 3. Add noodles to shallot mixture. stir in marscapone, 1/2 C of Parmesan, 1/2 C parsley, and 1/4 tsp salt and black pepper. Transfer to greased 2 qt. oval gratin dish or baking dish. 4. In small saucepan melt remaining oleo; stir in bread crumbs, remaining Parmesan, and parsley. Sprinkle on noodle mixture. Bake uncovered, 10 minutes, until crumbs are golden.

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