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“Can be made up to 2 days ahead and stored in the fridge.”
READY IN:
40mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

  • 12 butternut squash, peeled, deseeded and diced
  • 1 tablespoon vegetable oil
  • 12 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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