Roast squash with mascarpone, parmesan & sage

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olive magazine

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Recipe by olive magazine

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1. Spoon a little oil into each half of butternut squash and add the sage.
2. Roast at 200C/fan 180C/gas 6 for 40-50 minutes or until tender and toasted around the edges.
3. Spoon the mascarpone into the hollows and stir, season and scatter with parmesan.

Tip

Roasting butternut squash concentrates the flavour and gives a denser, less watery texture.

Per serving

328 kcalories, protein 6.5g, carbohydrate 22.5g, fat 24.1 g, saturated fat 11g, fibre 4g, salt 0.5 g

Latest comments and suggestions

• Anne

  19 January 2008

  Anne commented on this recipe

  This is a fantastic dish. the flesh is soft and sweet and the sauce melds beautifully. i wrapped each half in loose foil and cooked it on the bbq. our guests couln't leave it alone . I have also varied the filling , i used a soft cream cheese with some tinned asparagus tips - delicious , i also used chilli and soft cheese for an unusual taste combination which worked really well

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• D'hoore

  21 January 2008

  D'hoore commented on this recipe

  Courgettes are a fine replacement for the butternut squash. Adding some blue cheese (mild to strong) crumbles to the mascarpone give it extra flavour.

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• greatrecipes

  21 January 2008

  greatrecipes rated and commented on this recipe

  

  So easy and delicious!

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• gill.g

  27 May 2008

  gill.g rated and commented on this recipe

  

  This is so easy to make and is absolutely delicious. I loved the combination of flavours - an excellent recipe.

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• TheEdda

  28 December 2008

  TheEdda rated and commented on this recipe

  

  Deceptively filling! You won't be wanting any accompaniments! Delish.

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• Matt Walton

  18 January 2009

  Matt Walton rated and commented on this recipe

  

  Excellent recipe. I also toasted the seeds from the squash and used them as a garnish that worked well - waste not want not!

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• Rebecca

  22 January 2009

  Rebecca rated this recipe

  

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• Gina

  31 August 2009

  Gina commented on this recipe

  No mascarpone, and as I already had a butternut squash, as usual I improvised. Roasted as directed with olive oil, and as an addition I peeled and added in the cavity a large whole single mild garlic bulb, which I removed 10 minutes towards the end and completed roasting on one side of the tin. Then I cut a mozzarella cheese in half and put each half in the cavity on top of the sage. Roasted whole lot for another 10 minutes at high temperature and sprinkled with the parmesan at serving. Delicious and a good protein rich dish too. Yum. (Incidentally last year we kept seeds from commercial butternut and they have grown plants). I can serve this to French carnivore friends with confidence.

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• Fran

  22 October 2009

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Ingredients

• 1 small butternut squash , halved lengthways, seeds removed
• olive oil
• 2 tbsp grated parmesan
• a small handful sage leaves, chopped
• 4 tbsp mascarpone

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Difficulty and servings

Serves 2

Preparation and cooking times

Vegetarian

Ingredients

• 1 small butternut squash , halved lengthways, seeds removed
• olive oil
• 2 tbsp grated parmesan
• a small handful sage leaves, chopped
• 4 tbsp mascarpone

Per serving

328 kcalories, protein 6.5g, carbohydrate 22.5g, fat 24.1 g, saturated fat 11g, fibre 4g, salt 0.5 g

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