Roasted butternut squash with Camembert recipe

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  • Gluten-free
  • Nut-free
  • Vegetarian
serves: 4
Skill: easy
5-a-day: 1
Prep: 15 min
Cooking: 1 hr 10 min

Nutrition per portion

Calories 370 kCal 19%
Fat 20g 29%
  -  Saturates 11g 55%
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  • This baked butternut squash, topped with Camembert cheese, is delicious on its own or as a side dish, great for Halloween or Bonfire Night.


    • 2 small butternut squashes, halved and seeds removed
    • Salt and freshly ground black pepper
    • 2 cloves garlic, peeled and sliced
    • Pinch of freshly grated nutmeg
    • 8 sprigs of fresh thyme
    • 1tbsp olive oil
    • 2 x 150g (5oz) Camembert cheeses, halved horizontally
    • 8 cherry tomatoes on the vine


    • Set the oven to 200°C (gas mark 6). 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 char.

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