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Butternut Squash Bake

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