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…!
2 small butternut squashes, halved and seeds removed
2 cloves garlic, peeled and sliced
1 tspn freshly grated nutmeg
1 tbsp olive oil
2 x 150g (5oz) Camembert cheeses, halved horizontally
10 cherry tomatoes on the vine
salt and pepper
- 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!