Butternut Squash Bake

Found another recipe at Better Homes and Gardens. This looks like a really yummy vegetarian dish and looks so simple. I love butternut squash so I can't wait to try something different and new! Let me know how you like this one if you give it a try.

1 1/2 lb. butternut squash, peeled, seeded, and cut into 1 inch cubes (about 3 cups)
2 tbsp. olive oil
8 oz. of dried extra-wide noddles (I am using the wide no-yolk egg noodles)
4 tbsps. butter
6 shallots, chopped
1 tbsp. lemon juice
1 - 8oz. bar of cream cheese (you can use lite cream cheese)
3/4 cup Parmesan cheese
1/2 cup flat leaf parsley
1 cup of panko or soft bread crumbs

Preheat oven to 425 degrees. In a bowl toss squash in oil, place in oiled baking pan. Roast uncovered for 30 mins. until lightly browned and tender stirring twice.

Meanwhile, in dutch oven or a pasta pot cook noodles according to package. Drain and set aside. In same pot melt 2 tblps. butter. Add shallots and cook over med-high heat for 3-5 mins. and until butter begins to brown. Add lemon juice.

Add noodles and squash to shallot mixture. Stir in cream cheese, 1/2 cup Parmesan cheese, 1/4 cup parsley, 1/4 tesp. of salt and pepper. Transfer to greased 2 quart baking dish.

In a small saucepan melt remaining 2 tblps. butter, stir in bread crumbs, remaining Parmesan, and remaining parsley. Sprinkle over noodle mixture. Bake, uncovered for 10 minutes or until golden brown.