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

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Ingredients

Directions

  • 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; 26 g total fat; 13 g saturated fat; 2 g polyunsaturated fat; 9 g monounsaturated fat; 82 mg cholesterol; 278 mg sodium. 356 mg potassium; 37 g carbohydrates; 2 g fiber; 3 g sugar; 15 g protein; 6171 IU vitamin a; 18 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 93 mcg folate; 0 mcg vitamin b12; 141 mg calcium; 2 mg iron;

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