Butternut squash with sundried tomatoes and mascarpone

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Serves: 4

By BefnalBub

(3 Votes) 3


  • 2 medium butternut squash or 1/2 per person

  • 250g mascarpone cheese

  • 1 tsp nutmeg

  • 1 salad to serve

  • 100g sun-dried tomatoes


<ol> <li>Split the butternut squash in half, place on a baking tray lined with paper and bake at 200C for an hour or until soft when poked with a knife.</li> <li>Roughly chop the tomatoes and mix with the rest of the ingredients. Season to taste.</li> <li>When the squash is soft, turn off the oven, scoop the seeds out of each half and fill the resulting cavity with the mascarpone mixture. Put back in the still-hot oven for 20 minutes to allow the filling to heat and melt.</li> </ol>

Handy Hint

<p>Serve with a peppery salad eg rocket or watercress.</p>

Additional Information

  • Egg Free

  • Nut Free

  • Gluten Free

  • Vegetarian

  • Summer

  • Autumn

  • Winter

  • Salad

  • Kids can help

  • Make Ahead

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Your comments

  • ceeb 26/09/11 21:27

    I tried this out just on myself tonight for dinner - it was amazingly delicious. The boys didn't want to try it though. Good enough for a dinner party although I thought you might want smaller portions for a dinner party - maybe by using butternut squash cut into cubes instead? Really was yummy!

  • onesouffle 23/02/10 19:05

    Delicious, thank you. My 12 month old also loved it!

  • BefnalBub 17/01/08 21:38

    I don't know anyone who has found this difficult to make. Its good for you, Meat lovers love it; even though its veggie, it looks impressive for dinner parties, its cheapish, very easy to make and tastes gorgeous! Go on, give it a try!