- 8
- 30 mins
- 70 mins
Ingredients
- 1-1/2 lb butternut squash, peeled, seeded and cut in 1 inch cubes (3 cups)
- 2 Tbsp olive oil
- 8 oz dried extra wide noodles
- 4 Tbsp buttter
- 6 shallots, chopped
- 1 Tbsp lemon juice
- 1 8 oz carton marscarpone cheese
- 3/4 cup grated Parmesan cheese
- 12 / cup fresh Italian (flat leaf) parsley, snipped
- 1 cup panko (Japanese style) bread crumbs or soft bread crumbs
Preparation
Step 1
1) Preheat oven to 425 degrees F. 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 tablespoons of the butter. Add shallots. Cook and stir over medium heat for 3 to 5 minutes, until shallots are tender and butter just begins to brown. Stir in lemon juice.
3) Add noodles and squash to shallot mixture. Stir in mascarpone, 1/2 cup of the Parmesan, 1/4 cup parsley, and 1/4 teaspoon each salt and black pepper. Transfer to greased 2 quart oval gratin dish or baking dish.
4) In small saucepan melt remaining 2 tablespoons butter, stir in bread crumbs, remaining Parmesan, and parsley. Sprinkle on noodle mixture. Bake uncovered 10 minutes until crumbs are golden.
Serves 8.