Butternut Squash & Bacon Bake
1 1/2 lb. butternut squash, peeled, seeded, cut in 1-inch cubes (about 3 cups)
1 Tbsp. Olive Oil
5 slices of bacon, uncooked, chopped into 1-inch pieces
8 oz. dried extra-wide noodles
3 Tbsp. Butter, divided
6 shallots, chopped
1 Tbsp. Lemon Juice
1 8-oz. carton mascarpone cheese (cream cheese can be substituted)
3/4 Cup Parmesan Cheese, shredded
1/2 Cup fresh Italian parsley, chopped
1 Cup Panko (Japanese) breadcrumbs
Salt & Pepper
1. Preheat oven to 425 degrees. In a bowl toss the squash, olive oil and bacon. Place in a large baking pan or cookie sheet with sides. 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 1 Tbsp. of the butter. Add shallots; cook and stir over medium heat 3 to 5 minutes, until tender and butter just begins to brown. Stir in Lemon Juice.
3. Add noodles to shallot mixture. Stir in mascarpone, 1/2 cup of the Parmesan, 1/4 cup parsley, and 1/4 tsp each salt and black pepper. Stir in cooked squash and bacon, being careful not to mash it. Transfer to greased 2-quart baking dish.
4. Melt remaining 2 Tbsp butter. Combine with breadcrumbs, remaining Parmesan and Parsley. Layer over the top of the noodle and squash mixture. Bake, uncovered, 10 minutes or until crumbs are golden brown.