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- Roast squash with mascarpone, parmesan and sage
Roast squash with mascarpone, parmesan and sage
- Lulu Grimes
Published: March 25, 2015 at 3:08 PM
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Serves 2
A little effort
Total time: 45 mins
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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
Nutrition
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1 small butternut squash
seeds removed
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olive oil
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2 tbsp parmesan
grated
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a small handful of leaves sage
chopped
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4 tbsp mascarpone
Nutrition: per serving
- kcal328
- fat24.1g
- saturates11.3g
- carbs22.5g
- fibre4g
- protein6.5g
- salt0.5g
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Method
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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.
Authors
Lulu GrimesManaging editor
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