Baked Butternut Squash and Camembert with Chargrilled Leeks

Roasted butternut squash stuffed with Camembert cheese served alongside smoky griddled baby leeks for a decadent vegetarian meal.

Vegetarian Main Course Autumnal Cheesy Roasted

Estimated Nutrition

Calories

915.2

kcal / serving

915.2 kcal total

Carbs

38.5g

per serving

38.5 g total

Fat

72.8g

per serving

72.8 g total

Protein

33.4g

per serving

33.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

150

Camembert Cheese

NutsSeeds

tbsp

Thyme

leaves only

Salt

to taste

Black Pepper

freshly ground, to taste

Salt

for leeks

Black Pepper

freshly ground, for leeks

OilsFats

Olive Oil

for drizzling squash

Olive Oil

for rubbing leeks

Vegetables

0.5

piece

Butternut Squash

halved, seeds scooped out and blanched

piece

Leek

baby leeks

Method

Roast for 12 minutes until the squash is soft.

Heat a griddle pan until it is smoking.

Preheat the oven to 200°C.

Place the squash on a tray, stuff with cheese, sprinkle with thyme, and season with salt, pepper, and oil.

Rub the leeks with oil, season with salt and pepper, and chargrill for two minutes on each side.

Serve the roasted squash on a warm plate topped with the chargrilled leeks.