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    Home » Vegetarian

    Roasted Butternut Squash with Camembert

    Published: Oct 23, 2011 · Updated: Aug 31, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeLow CarbVegetarian

    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!

    roasted butternut squash

    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...!

    roasted butternut squash

     

    roasted butternut squash

    Ready for roasting!

    Roasted Butternut Squash with Camembert

    Angela Coleby
    This simple butternut squash recipe is pure comfort food in a dish. 
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 1 hr 10 mins
    Total Time 1 hr 20 mins
    Course Main Course, Vegetarian
    Cuisine American
    Servings 2 People
    Calories 330 kcal

    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

    Serves 2-4
    Nutritional Info per stuffed half:  330 Calories, 22g Fat, 17g Protein, 19g Total Carbs, 1g Fibre, 18g Net Carbs

    Nutrition

    Serving: 1HalfCalories: 330kcalCarbohydrates: 19gProtein: 17gFat: 22gFiber: 1g
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

     

    roasted butternut squash

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    Reader Interactions

    Comments

    1. lindaFB

      October 06, 2014 at 11:28 am

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

      Reply
      • Divalicious

        October 06, 2014 at 11:29 am

        Hope you enjoy it!!

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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