Roasted Butternut Squash with Camembert

23 Oct

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…!

INGREDIENTS

2 small butternut squashes, halved and seeds removed

2 cloves garlic, peeled and sliced

1 tspn freshly grated nutmeg

Fresh thyme

1 tbsp olive oil

2 x 150g (5oz) Camembert cheeses, halved horizontally

10 cherry tomatoes on the vine

salt and pepper

Ready for roasting!

METHOD

  • 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.
  • Eat and enjoy!

About these ads

Love to hear your comments on this!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 1,642 other followers

%d bloggers like this: