Serves 4
• 1 (500 g) Whole butternut
• 125 Gram Smoked pancetta, diced
• 3 Tablespoon Robertsons Italian Herbs Paste
• 4 Sun dried tomatoes in oil, drained and chopped
• 2 Tablespoon Olive oil
• 2 Garlic cloves, crushed
• Robertsons Atlantic Sea Salt and Black Pepper for seasoning
• 175 Gram Mascarpone cheese
• 2 Tablespoon Parmesan, freshly grated
1 Cut the butternut in half lengthways and remove the seeds
2 Season the butternut shells lightly with Robertsons Atlantic Sea Salt and Black Pepper and place, cut side up, in a roasting tin
3 Drizzle with a little of the olive oil
4 Bake in a preheated oven at 200 °C for 45 minutes
5 Dry fry the pancetta for 5 minutes, until it is golden and has released its fat
6 Lower the heat and then add the remaining olive oil
7 Once heated, add the garlic and gently fry for a few minutes
8 Add the Robertsons Italian Herbs Paste
9 Remove the butternut from the oven
10 Fill the cavity with the pancetta mixture and top with the mascarpone
11 Scatter over sun dried tomatoes and grated Parmesan
12 Season with Robertsons Atlantic Sea Salt and Black Pepper
13 Return to the oven for 20 minutes until bubbling and golden
