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- 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
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.
- Servings Per Recipe 8,
- 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
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