Recipe: Roasted Butternut Squash Bake (using noodles, mascarpone and bread crumbs)

ROASTED BUTTERNUT SQUASH BAKE

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, divided use
6 shallots, chopped
1 tablespoon lemon juice
1 (8 ounce) tub mascarpone cheese
3/4 cup grated Parmesan cheese, divided use
1/2 cup fresh Italian (flat-leaf) parsley, snipped, divided use
1/4 teaspoon each salt and pepper
1 cup panko (Japanese-style) bread crumbs (or soft bread crumbs)

Preheat oven to 425 degrees F.

In bowl toss squash in oil; place in oiled 15- by 10-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 and remaining Parmesan, parsley. Sprinkle on noodle mixture.

Bake, uncovered, 10 minutes, until crumbs are golden.

Serves 8
Source: Better Homes and Gardens