This simple butternut squash recipe is pure comfort food in a dish. Sliced, roasted and filled with Camembert cheese, this is a healthy version of baked potato with cheese!
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...!
Ready for roasting!
Roasted Butternut Squash with Camembert
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Ingredients
- 2 Small butternut squash halved, seeds removed
- 2 Garlic cloves peeled & sliced
- 1 teaspoon Nutmeg grated
- 6-8 Thyme sprigs
- 1 tablespoon Olive oil
- 10 oz Camembert cheese rounds halved horizontally
- 10 Cherry tomatoes preferable on the vine
- ½ teaspoon Salt
- ½ teaspoon Black pepper
Instructions
- 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.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator.
