Recipe of the week - 29 October 2012 - Roasted cheesy butternut squash

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• 1 small butternut squash, halved, 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

Difficulty and servingSpoon a little oil into each half of butternut squash and add the sage.

1. Roast at 200C/fan 180C/gas 6 for 40-50 minutes or until tender and toasted around the edges.
2. 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
.