Butternut Squash Casserole With Marscapone |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Marscapone adds a rich , smooth creaminess to this casserole. Cream cheese may be substituted. From BGH Ingredients:
1 1/2 lb butternut squash, peeled, seeded and cut into 1 cubes |
2 tbl olive oil |
8 oz dried extra wide noodles or your choice |
4 tbl butter |
6 shallots |
1 tbl lemon juice |
1 (8 ounce) carton of marscapone cheese |
3/4 c grated parmesan cheese |
1/2 c flat leaf parsley, snipped |
1 c panko or soft bread crumbs |
Directions:
1. 425F oven oil a 15x10x1 shet
2. Toss squash in oil and place on sheet
3. roast uncovered for 30 minutes or until lightly browned and tender; stirring twice
4. Meanwhile in a dutch oven, cook noodles according to package directions
5. Drain and set aside
6. In the same Dutch oven melt 2 Tbl butter; add the shallots and cook, stirring over medium heat 3-5 minutes or until tender and butter just begins to color
7. Stir in lemon juice and squash
8. Add noodles to shallot mixture; stir in marscapone, 1/2 C Parmesan, 1/4 c of the parsley, and 1/4 tsp each of salt and pepper
9. Transfer to a greased 2 quart gratin dish or casserole dish
10. In a small saucepan melt the remaining butter; stir in the bread crumbs, remaining Parmesan and parsley
11. Sprinkle over casserole
12. Bake, uncovered in minutes or until crumbs are golden
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