Autumn Squash Noodle Bake

Simply delicious, this easy-to-make vegetarian bake turns our fan-favorite Autumn Squash Soup into a dish bursting with flavor that you will want to make year-round.
 

Ingredients:

• 1 cup onion, sliced thin
• 1 tbsp. olive oil
• 12 oz. butternut squash noodles
• 8 oz. Panera Autumn Squash Soup
• 2 tbsp. heavy cream
• 1/4 cup Parmesan cheese, shredded
• 1 egg
• 1/4 tsp. thyme, fresh, stem removed, chopped

Steps

1. Preheat oven to 400°F. Heat olive oil in a sauté pan over medium-high heat. Sauté onions for 5 minutes or until golden brown and tender. Add butternut squash noodles and sauté on high heat for 5 minutes or until the squash begins to brown around the edges.

2. In a medium bowl, combine soup, cream, cheese, egg and thyme, blending well.

3. Evenly spread the squash mixture in the bottom of an 8x8" baking dish. Pour the soup mixture over the squash, making sure it is evenly distributed.

4. Bake for 25 minutes or until the squash is tender and the top is golden brown.

Or, Try This

• You can find butternut squash noodles with the pre-cut vegetables in the produce area of most grocery stores. Consider cutting them in half for easier serving and eating.

• You can make this dish a day in advance and store it in the refrigerator overnight before baking it. Then add an additional 10 – 15 minutes of bake time the next day.