Roast squash with mascarpone, parmesan and sage

Name: Roast squash with mascarpone, parmesan and sage
Total time: 45 min
Yield: serves 2
Ingredients: butternut squash 1 small, seeds removed; olive oil; parmesan 2 tbsp, grated; sage a small handful of leaves, chopped; mascarpone 4 tbsp

45 minutes
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.

March 25, 2015 at 3:08 pm

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.