Categories: Main Dishes

Ingredients

• 1-1/2 lb butternut squash, peeled, seeded, cut in 1 inch cubes (3 cups)
• 2 T olive oil
• 8 oz dried extra wide noodles
• 4 T butter
• 6 shallots, chopped
• 1 T lemon juice
• 1-8 ounce carton mascarpone cheese
• 3/4 cup grated parmesan cheese
• 1/2 cup fresh Italian parley (never used)
• 1 cup panko bread crumbs or soft bread crumbs

Directions

1. eheat oven to 425. In bowl toss squash in oil, place in oiled baking dish. Roast, uncovered, 30 minutes until lightly browned and tender, stirring twice.

2. Meanwhile in Dutch oven cook noodles. Drain and set aside. In same dutch oven melt 2 T butter. Add shallots, cook and stir over medium heat 3-5 minutes, until shallots are tender and butter just begins to brown. Stir in lemon juice.

3. Add noodles to shallot mixture. Stir in mascarpone, 1/2 cup of the parm, 1/4 cup parsley, and 1/4 tsp each salt and black pepper. Transfer to greased 2 quart baking dish. Top with bread crumbs.

4. Bake covered at 350 for 30 minutes. Uncover and bake an additional 15 minutes or until light brown.

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