• 4servings
  • 85minutes
  • 370calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 small butternut squashes, halved and seeds removed

  2. Salt and freshly ground black pepper

  3. 2 cloves garlic, peeled and sliced

  4. Pinch of freshly grated nutmeg

  5. 8 sprigs of fresh thyme

  6. 1tbsp olive oil

  7. 2 x 150g (5oz) Camembert cheeses, halved horizontally

  8. 8 cherry tomatoes on the vine

Instructions Jump to Ingredients ↑

  1. 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.

  2. Place each Camembert half in the squash cavity, and top with more thyme sprigs and a few tomatoes.

  3. Roast for 10 mins until the cheese has melted and the tomatoes are beginning to char.


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