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.