WKYT - Chef Walter - Recipes

Roasted Butternut Squash Bake Tuesday, October 9, 2012

Ingredients

1-1/2 lb. butternut squash, peeled, seeded, and cut in 1-inch cubes
(3 cups)
2 TBSP olive oil
8 oz extra-wide noodles
4 TBSP butter
1 small red onion, chopped
1 TBSP lemon juice
1 8 oz carton mascarpone cheese
3/4 cup grated Parmesan cheese
1 cup panko bread crumbs

Directions

Preheat oven to 400 deg. In bowl toss squash in oil; place in oiled 15x10x1-inch baking pan. Roast, uncovered, 30 minutes, until lightly browned and tender, stirring twice. Reduce oven heat to 350 deg. Meanwhile, cook noodles according to package directions. Drain; set aside. In heavy skillet melt 2 TBSP of the butter. Add onion; cook and stir over medium heat for 3 to 5 minutes, until onion is tender and butter just begins to brown. Stir in lemon juice. Add noodles and squash to onion mixture. Stir in mascarpone, 1/2 cup of the Parmesan, 1/4 cup parsley, and 1/4 tsp each salt and black pepper. Transfer to greased 2-quart oval gratin dish or baking dish.
Melt remaining 2 TBSP butter; stir in bread crumbs, and remaining Parmesan. Sprinkle on noodle mixture. Bake, uncovered, 15 to 20 minutes, or until heated through and crumbs are golden.

WKYT

2851 Winchester Rd. Lexington, Ky 40509 859-299-0411 - switchboard 859-299-2727 - newsroom
Gray Television, Inc. - Copyright © 2002-2014 - Designed by Gray Digital Media - Powered by Clickability