Roasted butternut squash with Camembert Recipe

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  • Gluten-free
  • Nut-free
  • Vegetarian

serves:

4

Skill:

easy

5-a-day:

1

Prep:

15 min

Cooking:

1 hr 10 min

Nutrition per portion

RDA
Calories 370 kCal 19%
Fat 20g 29%
  -  Saturates 11g 55%

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

Ingredients

  • 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

Method

  • Set the oven to 200°C (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.

  • Place each Camembert half in the squash cavity, and top with more thyme sprigs and a few tomatoes.

  • Roast for 10 mins until the cheese has melted and the tomatoes are beginning to char.

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