Week 20: Recipe #5--Butternut Squash Bake

This is a recipe that I found from a Better Homes and Gardens magazine (see link below).  They have it listed as a side dish, but I felt with a salad and bread, this was a meal on its own.  A perfect fall meal.  A little more time consuming to make, but pretty simple.  Makes 8-10 side dish servings; less if you're making it the main attraction.

Photo from Better Homes and Gardens

You'll Need:

• 1 1/2 lb. butternut squash, peeled, seeded, and cut in 1-inch cubes (about 3 cups)
• 2 Tblsp. olive oil
• 8 oz. dried extra-wide noodles
• 4 Tblsp. butter
• 6 shallots, chopped
• 1 Tblsp. lemon juice
• 8 oz. carton mascarpone cheese
• 3/4 c. grated parmesan cheese
• 1/2 c. fresh Italian (flat-leaf) parsley, snipped
• 1 c. panko (Japanese-style) bread crumbs or soft bread crumbs

Preparation:

1. Preheat oven to 425 degrees.  In bowl toss squash in oil; place in oiled 15 x 10 x 1 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 parsely, and 1/4 teaspoon each of salt and pepper.  Transfer to greased 2-quart oval gratin dish or baking dish.
4. In small saucepan melt remaining 2 tablespoons of butter; stir in bread crumbs, remaining parmesan, and parsley.  Sprinkle on noodle mixture.  Bake, uncovered, 10 minutes, until crumbs are golden.  

Recipe and link:  http://www.bhg.com/recipe/pasta/butternut-squash-bake/