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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Can be made up to 2 days ahead and stored in the fridge. Ingredients:
1/2 butternut squash, peeled, deseeded and diced |
1 tablespoon vegetable oil |
1/2 teaspoon ground cumin |
3 tablespoons mascarpone |
Directions:
1. Heat the oven to 400°F.
2. Toss together the butternut squash and oil, then season with salt and pepper.
3. Place on a shallow baking tray and roast for 20-30 mins until brown. Leave to cool.
4. Whizz the squash together with the cumin and mascarpone in a blender.
5. Season and serve.
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