Butternut Squash Bake

By Bexter

Ingredients

• 1 1/2 pounds butternut squash, peeled, seeded, and cut in 1-inch cubes (3 cups)
• 2 tablespoons olive oil
• 8 ounces dried extra-wide noodles
• 4 tablespoons butter
• 6 shallots, chopped
• 1 tablespoon lemon juice
• 1 8 ounce cartonmascarpone cheese
• 3/4 3/4
• cup grated Parmesan cheese
• 1/2 1/2
• 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 15x10x1-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.