two skinny jenkins


090910 – butternut squash bake
090911, 1:41 pm
Filed under: DINNER | Tags: , ,

butternut bake

At the beginning of this week, i set out on a mission to cook only recipes from our home ‘library’ and only things that i have not made before.  Well, now that we’ve prettymuch reached the end of the week,  and i know i am making pizza tonight, we have only made three new recipes.  it was the first week of school for joe, and some last minute outings thwarted my plans.  Still, a gallant effort and i am glad we made each of the recipes we completed.  Especially the butternut squash…


I am semi-obsessed with butternut squash and was happy to find another recipe for it that both of us liked.  This dish will definitely be making an appearance in our kitchen again this winter.

  • 1-1/2 lb. butternut squash, peeled, seeded, and cut in 1-inch cubes (3 C)
  • 2 T olive oil
  • 8 oz. dried no-yolks wide noodles (i have been waiting to use up my bag of these!)
  • 4 Tbsp. butter
  • 2 small onions, chopped (i threw in a little finely chopped celery as well – it was nice)
  • 1 T lemon juice
  • 1 8-oz. carton mascarpone cheese
  • 3/4 C grated Parmesan cheese
  • 1/2 C fresh Italian (flat-leaf) parsley, snipped
  • 1 C bread crumbs (i used some homemade Italian seasoned crumbs)
  1. Preheat oven to 425 degrees F. In bowl toss squash in oil; place in oiled 15x10x1-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 onions are tender and butter just begins to brown. Stir in lemon juice.
  3. Add noodles and squash to onion 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.
  4. In the same large saucepan, melt remaining 2 tablespoons butter; stir in bread crumbs, remaining Parmesan, and parsley. Sprinkle on noodle mixture. Bake, uncovered, 10 minutes, until crumbs are golden.

This recipe is supposed to serve 8, but it made about 5 servings as a main course for Joe and I.  What can i say- it was tasty!

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1 Comment so far
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We enjoyed it so much at your place that I am making it tonight! Can’t wait.

Comment by spotisadog




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