Squash, Sage and Mascarpone Pasta Filling
Preparation time: 5 minutes
Cook time: 30 minutes
- 1kg butternut squash, peeled and cut into chunks
- 1 small bunch sage
- 2 tbsp Filippo Berio Classico Olive Oil
- 100g mascarpone
- Freshly grated nutmeg
- Zest 1 lemon
- 1 egg
Preheat the oven to 190ºC. Mix the butternut squash and 10 leaves of sage in a bowl. Add Filippo Berio Classico Olive Oil and coat well. Season and place on a baking tray. Cook for 30 minutes until tender.
Place the squash in a food processor, add the mascarpone, nutmeg, zest and blend until combined. Season, add the egg and blend until smooth.