Lucas Hollweg 29 January 2012 The Times
Heat the oven to 200C/Gas Mark 6. Cut the squashes in half lengthways and remove the seeds. Using a sharp knife, cut a crisscross pattern in the long bit of each half, slicing as far into the flesh as possible without piercing the skin. Scatter the halves with a tiny pinch of chilli each, half the thyme leaves and half the garlic, along with a good grating of nutmeg, salt and pepper and a couple of good knobs of butter. Put in the oven and roast for about 1 hour, or until soft, basting with the buttery juices halfway through.
Meanwhile, mix the remaining thyme with another generous grating of nutmeg, the remaining garlic and the mascarpone. Put 2 tbsp of parmesan to one side, then mix the rest into the mascarpone mixture.
When the squash halves have softened right the way through, remove from the oven and divide the mascarpone mixture between them, putting some in the cavity and spreading some over the long nose of the squash. Scatter with the remaining parmesan and put a whole sprig of thyme on top of each one. Return to the oven and bake for 15 more minutes until bubbling and hot.
You could use other winter squashes for this, adjusting the roasting time accordingly (some take longer to soften than others). Roast them until they’re totally soft and sweet before adding the mascarpone mixture.
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|Serving Size: 1 Serving (47g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 122 (76%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 7.8g||39 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 42.9mg||13 %|
|Sodium 284.9mg||10 %|
|Potassium 81.4mg||2 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 2.9g|
|Protein 6.8g||10 %|
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Calories per serving: 160
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