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This is a great, rich treat that's very easy to prepare. It works well with any small squash that can be cut in half to make two reasonable-sized servings, such as red kuri or acorn. Serves 4.
2 squashes, cut in half, seeds scooped out
1 tub mascarpone
handful of sun-blush or sundried tomatoes, sliced
1/4 nutmeg, grated
salt and pepper to taste
Bake the squash halves, open side up, at 200C for about 30-40 minutes. Mix the mascarpone with the sliced tomatoes and put a generous dollop in the well of each squash piece and sprinkle over some nutmeg, salt and pepper. Return the squash to the oven for about 10 minutes, until the cheese is runny and the flavours have blended.