Recipe

Butternut Squash Casserole With Marscapone Recipe

Add Step-by-Step Photos	Pat2me / All my dishes 1 year, 3 months ago Marscapone adds a rich , smooth creaminess to this casserole. Cream cheese may be substituted. From BGH Prep:30m Cook:40m Servings:8	Pat2me
	scrumptious

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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

425F oven oil a 15x10x1 shet

Toss squash in oil and place on sheet

roast uncovered for 30 minutes or until lightly browned and tender; stirring twice

Meanwhile in a dutch oven, cook noodles according to package directions

Drain and set aside

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

Stir in lemon juice and squash

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

Transfer to a greased 2 quart gratin dish or casserole dish

In a small saucepan melt the remaining butter; stir in the bread crumbs, remaining Parmesan and parsley

Sprinkle over casserole

Bake, uncovered in minutes or until crumbs are golden

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