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

Nutrition:

  • kcal328
  • fat24.1g
  • saturates11.3g
  • carbs22.5g
  • fibre4g
  • protein6.5g
  • salt0.5g

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.

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