Makes 4 servings

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2 small winter squash (sweet dumpling or butternut)

3/4 to 1 ounce dried porcini mushrooms

Butter, softened

Salt and pepper

1/2 to 1 cup heavy cream

1/3 to a scant 1/2 cup freshly grated Parmesan cheese

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1. Halve the squash and scoop out the fiber and seeds. Cover the dried mushrooms with boiling water and leave to soak for 15 minutes. Preheat the oven to 375 degrees.

2. Place the squash in a roasting tray and smear butter on the inside and around the flesh at the top. Season. Drain mushrooms and divide them between the squash halves. Pour cream into the cavity (1/4 of the cream in each) and season again. Cook in the preheated oven for 30 to 45 minutes, or until completely tender. You may need to top up with cream if you are using a squash that takes a particularly long time to cook. Sprinkle cheese on each squash about 15 minutes before the end of cooking time.

- From Roast Figs Sugar Snow (Mitchell Beazley)

Per serving: 321 calories; 10 grams protein; 43 grams carbohydrates; 8 grams sugar; 15 grams fat; 46 milligrams cholesterol; 265 milligrams sodium; 8 grams dietary fiber.