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1kg pumpkin, peeled and cut in 3-4cm pieces 100g butter 12-15 sage leaves 2 cloves crushed garlic 250g mascarpone cheese 2 eggs salt and pepper to taste
© Annabel Langbein Media
Roast pumpkin at 200°C for 20-25 minutes until tender. Allow to cool. Heat butter in a small pot and fry sage leaves until crispy. Transfer sage and butter to a food processor with roasted pumpkin, garlic, mascarpone, eggs, salt and pepper. Purée until smooth. (The mixture can be made to this point and chilled for up to 24 hours before final cooking.)
Preheat oven to 200°C. Transfer pumpkin mixture to a 2-litre baking dish, spread out evenly and bake until puffed and lightly golden (30-35 minutes).
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