Roast squash with mascarpone, parmesan and sage
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
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.