Gluten Free/ Low Carb/ Meatless Monday/ Vegetarian

Roasted Butternut Squash with Camembert

Pretty as a picture.

This looks and tastes delicious!   The sweetness of the butternut squash and the creamy Camembert goes so well with the garlic bringing together these two for a perfect combination.  It looks impressive but is so easy to make.   The whole dish, including the skin can be munched too.   Kinda like a baked potato when you wolfed down the crispy skin.   Wow your friends at dinner/supper/Thanksgiving/any other holiday/Come Dine With Me/family gathering/trying to impress the in-laws etc…!

INGREDIENTS

2 small butternut squashes, halved and seeds removed

2 cloves garlic, peeled and sliced

1 tspn freshly grated nutmeg

Fresh thyme

1 tbsp olive oil

2 x 150g (5oz) Camembert cheeses, halved horizontally

10 cherry tomatoes on the vine

salt and pepper

Ready for roasting!

METHOD

  • Preheat the oven to 200°C/400F degrees.
  • 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 roast.
  • Eat and enjoy!

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2 Comments

  • Reply
    lindaFB
    October 6, 2014 at 11:28 am

    OMG, YUM!!!!!!!! Im salivating just looking at it! haha

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