Roasted Butternut Squash with Camembert
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!