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

	Per Serving	Total
Calories	915.2 kcals	915.2 kcals
Carbohydrates	38.5 grams	38.5 grams
Fat	72.8 grams	72.8 grams
Protein	33.4 grams	33.4 grams

Cook Time

16 mins

Produces

1 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

150
g

Camembert Cheese

NutsSeeds

1
tbsp

Thyme

leaves only

1
1

Salt

to taste

1
1

Black Pepper

freshly ground, to taste

1
1

Salt

for leeks

1
1

Black Pepper

freshly ground, for leeks

OilsFats

15
ml

Olive Oil

for drizzling squash

15
ml

Olive Oil

for rubbing leeks

Vegetables

0.5
piece

Butternut Squash

halved, seeds scooped out and blanched

3
piece

Leeks

baby leeks

Steps

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.
Roast for 12 minutes until the squash is soft.
Heat a griddle pan until it is smoking.
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.