Roasted Butternut Squash with an Almond Mascarpone Sauce Recipe

Name: Roasted Butternut Squash with an Almond Mascarpone Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound butternut squash, peeled and cut into 1-inch pieces; 1/2 teaspoon kosher salt; 1/2teaspoon extra virgin olive oil; 2 ounces (about 1/4 cup) whole almonds; 1/2 cup mascarpone; 1 teaspoon lemon juice; 1/2 teaspoon honey; Pinch of salt; Freshly cracked black pepper; 2 tablespoons flat-leaf parsley, finely chopped

Servings: persons

1 pound butternut squash, peeled and cut into 1-inch pieces
1/2 teaspoon kosher salt
1/2teaspoon extra virgin olive oil
2 ounces (about 1/4 cup) whole almonds
1/2 cup mascarpone
1 teaspoon lemon juice
1/2 teaspoon honey
Pinch of salt
Freshly cracked black pepper
2 tablespoons flat-leaf parsley, finely chopped

1
Make the Squash Preheat the oven to 350.
2
Peel the butternut squash and cut into 1-inch squares, discarding the seeds and fibrous parts.
3
Place the pieces in a shallow baking dish, drizzle with the olive oil, and toss to evenly coat.
4
Spread the butternut squash evenly in the dish and season with salt and pepper and roast until fork-tender, about 20 minutes.
5
Remove from the oven.
6
Meanwhile, make the almond sauce In the bowl of a small food processor, pulse the almonds until finely ground.
7
Add the creme fraiche, lemon juice and honey to the bowl and pulse a few more times to combine.
8
Season with salt and black pepper and pour the mixture over the butternut squash to warm in the oven for a few minutes more.
9
Right before serving, sprinkle with a few tablespoons of freshly chopped parsley.

906

kcal

Calories

100

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound butternut squash, peeled and cut into 1-inch pieces, 1/2 teaspoon kosher salt, 1/2teaspoon extra virgin olive oil, 2 ounces (about 1/4 cup) whole almonds, and more.

Yes, Roasted Butternut Squash with an Almond Mascarpone Sauce falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Butternut Squash with an Almond Mascarpone Sauce

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