Roasted Butternut Squash with an Almond Mascarpone

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
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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Roasted Butternut Squash with an Almond Mascarpone Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions