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Ingredients
- butternut squash 1 small, seeds removed
- olive oil
- parmesan 2 tbsp, grated
- sage a small handful of leaves, chopped
- mascarpone 4 tbsp
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.
Nutritional Information
- Kcals 328
- Fat 24.1g
- Saturates 11.3g
- Carbs 22.5g
- Fibre 4g
- Protein 6.5g
- Salt 0.5g
