Roasted butternut squash with Camembert

(7 ratings)

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A perfect vegetarian meal of roasted butternut squash with Camembert
A perfect vegetarian meal of roasted butternut squash with Camembert
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe This baked butternut squash, topped with Camembert cheese, is delicious on its own or as a side dish, great for Halloween or Bonfire Night.


  • 2 small butternut squashes, halved and seeds removed
  • Salt and freshly ground black pepper
  • 2 cloves garlic, peeled and sliced
  • Pinch of freshly grated nutmeg
  • 8 sprigs of fresh thyme
  • 1tbsp olive oil
  • 2 x 150g (5oz) Camembert cheeses, halved horizontally
  • 8 cherry tomatoes on the vine


  1. Set the oven to 200C (gas mark 6). Put the squash into a roasting tin and season well. Sprinkle with the garlic, nutmeg and a few thyme sprigs, and drizzle with oil. Roast for 1 hr until the flesh is just tender.
  2. Place each Camembert half in the squash cavity, and top with more thyme sprigs and a few tomatoes.
  3. Roast for 10 mins until the cheese has melted and the tomatoes are beginning to char.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 370(kcal)
  • Fat 20.0g
  • Saturates 11.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Average rating

  • 4
(7 ratings)

Your comments


Thank you for this simple recipe, I put it along side honey roast parsnips and it went down a real treat :) I'll definitely be making it again


I do a similar baked butternut...but replace the camembert and seasonings with cubed bacon, fresh cream and black pepper. Really tasty

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