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


  1. 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.
  2. Roughly chop the tomatoes and mix with the rest of the ingredients. Season to taste.
  3. 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.

Handy Hint

Serve with a peppery salad eg rocket or watercress.

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!