Name: Roasted butternut squash with Camembert recipe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: Serves: 4
Cuisine: British
Ingredients: 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

Nutrition Per Portion

RDA

Calories

370 Kcal

19%

Fat

20 g

29%

Saturated Fat

11 g

55%

By GoodtoKnow

published 20 October 2010

This baked butternut squash, topped with Camembert cheese, is delicious on its own or as a side dish, great for Halloween or Bonfire Night.

Ingredients

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

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Method

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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