Monday, January 19, 2009

Monday Recipe Review

This recipe comes from the October '08 issue of Better Homes and Gardens.  It was posted last fall on our forum by my friend Karen and it looked so seasonal and delicious, I had to try it. I've made this twice and shared it both times with my best friend, also a lover of squash and anything you could call comfort food. We agreed: This dish fits the bill as a perfect fall comfort food, and would have been a perfect accompaniment to any holiday table. 

Don't be intimidated by the recipe itself. It seems like a great deal of work at first glance. However, much of the rest of the dish can be put together while the squash is roasting. 

Butternut Squash Bake
  • 1.5 lb.  butternut squash, peeled, seeded, and cut in 1-inch cubes (3 cups)
  • 2  Tbsp. olive oil
  • 8  oz. dried extra-wide noodles
  • 4  Tbsp. butter
  •  - shallots, chopped
  • 1  Tbsp. lemon juice
  • 1   8oz. carton mascarpone cheese
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup fresh Italian (flat-leaf) parsley, snipped
  • 1 cup panko (Japanese-style) bread crumbs or soft bread crumbs (I got one bun from the bulk bin at the bakery and processed it in the food processor because I hate that most bread crumb mixes contain HFCS. It made the perfect amount of bread 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 shallots are tender and butter just begins to brown. Stir in lemon juice.

3. Add noodles and squash to shallot 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 small 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. Serves 8.

  • Servings Per Recipe 8 to 10 side-dish servings
  • Calories 413, 
  • Total Fat (g) 26,
  • Saturated Fat (g) 13, 
  • Monounsaturated Fat (g) 9, 
  • Polyunsaturated Fat (g) 2,
  • Cholesterol (mg) 82, 
  • Sodium (mg) 278, 
  • Carbohydrate (g) 37, 
  • Total Sugar (g) 3, 
  • Fiber (g) 2, 
  • Protein (g) 15, 
  • Vitamin C (DV%) 31, 
  • Calcium (DV%) 14, 
  • Iron (DV%) 12, 
  • Percent Daily Values are based on a 2,000 calorie diet

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