1-1/2 lb. butternut squash, peeled, seeded, and cut in 1-inch cubes
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
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.