Roast squash with mascarpone, parmesan and sage

Roast squash with mascarpone, parmesan and sage

  • serves 2
  • A little effort

Butternut squash is such a delicious tasting vegetable and works well as both a main and as a side dish. Here it takes centre stage in a great autumnal recipe and is roasted with mascarpone, parmesan and sage.

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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
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