Butternut Squash Bake
Recipe from
Better Homes and Gardens
Mascarpone is a mild, soft, butter-like cheese that adds a rich creaminess to this bake recipe. Softened cream cheese can be substituted.
Servings:
8 to 10 side-dish servings
Prep Time:
30 mins
Total Time:
1 hr 10 mins
Ingredients
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1-1/2 lb.butternut squash, peeled, seeded, and cut in 1-inch cubes (3 cups)see savings
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2 Tbsp.olive oilsee savings
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8 oz.dried extra-wide noodlessee savings
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4 Tbsp.buttersee savings
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6shallots, choppedsee savings
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1 Tbsp.lemon juicesee savings
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1 8-oz. cartonmascarpone cheesesee savings
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3/4 cupgrated Parmesan cheesesee savings
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1/2 cupfresh Italian (flat-leaf) parsley, snippedsee savings
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1 cuppanko (Japanese-style) bread crumbs or soft bread crumbssee savings
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Directions
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.
Nutrition information
Per serving: Calories 413, Total Fat 26 g, Saturated Fat 13 g, Monounsaturated Fat 9 g, Polyunsaturated Fat 2 g, Cholesterol 82 mg, Sodium 278 mg, Carbohydrate 37 g, Total Sugar 3 g, Fiber 2 g, Protein 15 g. Daily Values: Vitamin A 0%, Vitamin C 31%, Calcium 14%, Iron 12%.
Percent Daily Values are based on a 2,000 calorie diet
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