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.


Butternut Squash Bake

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Servings: 8 to 10 side-dish servings
Prep Time: 30 mins
Total Time: 1 hr 10 mins
Related Categories: Butternut Squash, Low Sodium, Pasta, Vegetarian Pasta, Vegetarian Pasta
 
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Ingredients
  • 1-1/2  lb.
    butternut squash, peeled, seeded, and cut in 1-inch cubes (3 cups)
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  • 2  Tbsp.
    olive oil
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  • 8  oz.
    dried extra-wide noodles
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  • 4  Tbsp.
    butter
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  • 6 
    shallots, chopped
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  • 1  Tbsp.
    lemon juice
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  • 1  8-oz. carton
    mascarpone cheese
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  • 3/4  cup
    grated Parmesan cheese
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  • 1/2  cup
    fresh Italian (flat-leaf) parsley, snipped
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  • 1  cup
    panko (Japanese-style) bread crumbs or soft bread crumbs
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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
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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