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Butternut Squash Bake
- Makes: 8 servings
3 mins to 5 mins
Mascarpone is a mild, soft, butterlike cheese that adds a rich creaminess to this bake. Softened cream cheese can be substituted.
butternut squash, peeled, seeded, and cut in 1-inch cubes (3 cups)
dried extra-wide noodles
grated Parmesan cheese
fresh Italian (flat-leaf) parsley, snipped
panko (Japanese-style) bread crumbs or soft bread crumbs
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.
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.
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.
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.
(Butternut Squash Bake)
Servings Per Recipe 8, Potassium (mg) 356, calcium (mg) 141, iron (mg) 2, vit. A (IU) 6171, vit. C (mg) 18, Monounsaturated fat (g) 9, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 2, Folate (µg) 93, Cobalamin (Vit. B12) (µg) 0, fiber (g) 2, sodium (mg) 278, sugar (g) 3, carb. (g) 37, Fat, total (g) 26, chol. (mg) 82, Niacin (mg) 3, sat. fat (g) 13, cal. (kcal) 413, pro. (g) 15, Thiamin (mg) 0, Riboflavin (mg) 0