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.

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4.0 by 47 people

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  • Makes: 8 servings
  • Prep: 30 mins
  • Bake: 10 mins 425°F
  • Cook: 3 mins to 5 mins

Butternut Squash Bake

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.
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Nutrition Facts (Butternut Squash Bake)

  • Per serving:
  • 413 kcal cal.,
  • 26 g fat
  • (13 g sat. fat,
  • 2 g polyunsaturated fat,
  • 9 g monounsatured fat),
  • 82 mg chol.,
  • 278 mg sodium,
  • 37 g carb.,
  • 2 g fiber,
  • 3 g sugar,
  • 15 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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Reviews (2)

47 Ratings
1309 Days Ago
What kind of noodles?
1360 Days Ago
Really good! My picky eater 10-year old and my vegetable-hating husband loved it too. They even asked for more. The creamy marscapone and the carmelized shallots made it. The only change I made was to use a lesser amount of dried parsley instead of the fresh because I was out of fresh parsley. Nice enough for company.

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