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 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
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.
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.
Per Serving: cal. (kcal) 413, Fat, total (g) 26, chol. (mg) 82, sat. fat (g) 13, carb. (g) 37, Monosaturated fat (g) 9, Polyunsaturated fat (g) 2, fiber (g) 2, sugar (g) 3, pro. (g) 15, vit. A (IU) 6171, vit. C (mg) 18, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 3, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 93, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 278, Potassium (mg) 356, calcium (mg) 141, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet