- You will need:
- 1 Small Butternut Squash
- Leaves from 2 sprigs of thyme plus extra sprigs
- 2 cloves garlic, crushed
- Nutmeg, grated
- Salt and freshly ground pepper
- 2 good knobs butter
- 4 tbsp mascarpone
- 25g parmesan, grated
Heat the oven to 200C/Gas mark 6.
Cut the squash 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, half the thyme leaves and half the garlic, along with a good grating of nutmeg, salt and pepper and a couple of 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, the mix the rest into the mascarpone mixture.
When the squash halves have softened right the way through, remove them 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.