Butternut Squash Bake

By Kiep

Ingredients

• 1 1/2 lb of butternut squash(about 3 cups), peeled ,seeded cut into 1 inch cubes ( some grocery stores already have it cut up and ready to go in the frozen section).
• 2 Tbsp. olive oil
• 8 oz dried extra wide noodles
• 4 Tbsp. butter
• 6 Shallots, chopped
• 1 Tbsp. lemon juice
• 1 8oz. carton of mascarpone cheese
• 3/4 cup freshly grated parmesan cheese
• 1/2 cup flat leaf parsley
• 1 cup Panko bread crumbs

Preparation

Step 1

Oven 425

Toss squash with oil, place in an oiled lined baking pan. Roast uncovered, 30 mins until lightly browned and tender turning 2x.
In a pan, melt 2Tbsp. butter. Add the shallots; cook and stir over med heat until tender and butter just begins to brown. Stir in lemon juice.
Cook pasta; drain.

Add noodles to shallot/ lemon juice mixture. Add in mascapone, parm, parsley , salt and black pepper. Lastly add in butternut squash and put the whole mixture into a greased baking dish. Top with bread crumbs and cook until bubbly. Yum!