Butternut Squash Bake

By smleonard

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 butter
• 6 shallots, chopped
• 1 Tbsp lemon juice
• 1 8-oz carton mascarpone cheese
• 3/4 cup grated Parmesan cheese
• 1/2 cup fresh Italian (flat leaf) parsley, snipped
• 1 cup panko (Japanese style) bread crumbs or soft bread crumbs

Details

Servings 8
Preparation time 30mins
Cooking time 70mins

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 3-5 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, ½ cup of the Parmesan, ¼ cup parsley, and ¼ 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