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
This simple butternut squash recipe is pure comfort food in a dish.
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
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lindaFB
OMG, YUM!!!!!!!! Im salivating just looking at it! haha
Divalicious
Hope you enjoy it!!