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Mascarpone is a mild, soft, butterlike cheese that adds a rich creaminess to this bake. Softened cream cheese can be substituted.

Source: Midwest Living

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Recipe Summary

prep:
30 mins
bake:
10 mins
cook:
3 mins
roast:
30 mins
total:
1 hr 13 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

413 calories; fat 26g; cholesterol 82mg; saturated fat 13g; carbohydrates 37g; mono fat 9g; poly fat 2g; insoluble fiber 2g; sugars 3g; protein 15g; vitamin a 6171IU; vitamin c 18.3mg; thiamin 0.4mg; riboflavin 0.2mg; niacin equivalents 3.2mg; vitamin b6 0.2mg; folate 92.7mcg; vitamin b12 0.2mcg; sodium 278mg; potassium 356mg; calcium 141.4mg; iron 2.2mg.
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