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Ingredients

  • 1 small butternut squash, seeds removed
  • olive oil
  • 2 tbsp parmesan, grated
  • a small handful of leaves sage, chopped
  • 4 tbsp mascarpone

Method

  • STEP 1

    Spoon a little oil into each half of butternut squash and add the sage. Roast at 200C/fan 180C/gas 6 for 40-50 minutes or until tender and toasted around the edges. Spoon the mascarpone into the hollows and stir, season and scatter with parmesan.

Authors

Lulu GrimesManaging editor
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