Roast squash with mascarpone, parmesan and sage
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
- 1 small butternut squashseeds removed
- olive oil
- 2 tbsp parmesangrated
- a small handful of leaves sagechopped
- 4 tbsp mascarpone
Nutrition: per serving
- kcal328
- fat24.1g
- saturates11.3g
- carbs22.5g
- fibre4g
- protein6.5g
- salt0.5g
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.
