Butternut Squash Bake

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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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 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
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: 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 (g) 93, Cobalamin (Vit. B12) (g) 0, sodium (mg) 278, Potassium (mg) 356, calcium (mg) 141, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
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