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- user reviews (8)
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1 1/2
pounds butternut squash, peeled, seeded, and cut in 1-inch cubes (3 cups)
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2
tablespoons olive oil
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8
ounces dried extra-wide noodles
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4
tablespoons butter
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6
shallots, chopped
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1
tablespoon lemon juice
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1
8 ounce 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
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,
- Calories 413,
- Protein (gm) 15,
- Carbohydrate (gm) 37,
- Fat, total (gm) 26,
- Cholesterol (mg) 82,
- Saturated fat (gm) 13,
- Monosaturated fat (gm) 9,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 2,
- Sugar, total (gm) 3,
- Vitamin A (IU) 6171,
- Vitamin 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 (DV %) 141,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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Very good. Made this for a small gathering and it was a success. However, I agree with sandraupnorth that it was a tad dry. I think I will perhaps use about 1 oz. LESS noodles (before cooking) and maybe add a bit of cream or 2% milk to moisten it next time (maybe combine the milk with the cheese and THEN add to the casserole). Great flavors, though. I prepared my squash whole in the oven and then peeled and cut it up. Very easy to do.
12/8/2011 06:37:57 AM Report AbuseLoved it! Was a huge success at Thanksgiving! Only problem was no leftovers. And everyone: try the squash that sold pre-cut up - you can find it at Safeway and Trader Joe's. Really a time saver.
11/25/2011 09:32:59 PM Report AbuseI don't know what I did, but this was VERY dry and I was quite disappointed. Now I have a big bowl of the dish and don't know what to do with it? Any ideas? I am just not sure about how to make it more moist.
11/3/2011 10:58:57 PM Report AbuseThere is no need to do all that peeling and dicing of the squash--I agree with judy. You just slice it in half, place it cut side down on a baking sheet (either nonstick or on something that is, like sprayed foil) and bake it at 375 for about 20-30 minutes--or til tender. The peel comes off easily. Then you can cut it up.
10/31/2011 03:22:17 PM Report AbuseI love this recipe!! As a butternut squash hater, I was reluctant to try it, but my husband begged me. I use peppardelle noodles and I love it. It makes for great leftovers too!
10/22/2011 11:55:10 AM Report Abuse