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.

72Kviews
41 users rated this recipe an average rating of 4.0
  • Makes: 8 servings
  • Prep: 30 mins
  • Bake: 10 mins 425°F
  • Cook: 3 mins to 5 mins
Rate me!


Butternut Squash Bake
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 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
Your Comment:
close
X