Roast squash with mascarpone, Parmesan & sage

Roast squash with mascarpone, Parmesan & sage

4.714285

(14 ratings)

By

Cooking time

Ready in 45 mins

Skill level

Easy

Servings

Serves 2

Bring a little sunshine into the winter months with this simple squash recipe

Nutrition and extra info

Additional info

  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
328
protein
6.5g
carbs
22.5g
fat
24.1g
saturates
11g
fibre
4g
sugar
-
salt
0.5g
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Ingredients

  • 1 small butternut squash, halved lengthways, seeds removed
  • olive oil
  • 2 tbsp grated parmesan (or vegetarian alternative), grated, plus extra to serve
  • a small handful sage leaves, chopped
  • 4 tbsp mascarpone

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  • Tip

    Tip

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

Method

  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.

Recipe from olive magazine, November 2007

BBC GoodFood Magazine

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Comments

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urwin120351's picture
urwin12035108:49, 18th Oct, 2011
5

"Delicious"! I added crushed garlic and a pinch of chilli flakes to the oil. I also roasted a bulb of garlic alongside and squeezed the soft cloves into the mascapone before adding. You can't overdo the sage and a little grated parmesan on the top is a perfect finishing touch- a must! Very satisfying dish all round. Thank you.

lorb83's picture
lorb8308:14, 1st Sep, 2011
5

This was GORGEOUS. My partner doesn't do veg so I'm trying to convince him with things like this and he loved it! The mascapone with the squash was amazing, will definately be doing this one alot, thank you xx

ginajoll's picture
ginajoll07:32, 31st Aug, 2009

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.

goatiematt's picture
goatiematt11:46, 18th Jan, 2009
4

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

gilliangol's picture
gilliangol06:56, 27th May, 2008
5

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

dhoore's picture
dhoore01:17, 21st Jan, 2008

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

1978pete's picture
1978pete05:38, 19th Jan, 2008

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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