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Le Rustique Camembert & Ras el Hanout Roasted Stuffed Squash
A young Le Rustique Camembert combined with spinach creates a delightful filling for the tender butternut squash, making it a light yet tasty treat.Try serving this dish with a tomato and rocket salad.Recipe provided to myfamilyclub.co.uk by Le Rustique
Ingredients
- 1 large butternut squash
- 1 tspn 1 Ras el Hanout Olive oil
- 1 250g Le Rustique Camembert Rind off
- 400g spinach
- 1 tspn cumin
- 1 tspn nutmeg
- Pinch sea salt
- Pinch cracked black pepper
Instructions
- Preheat oven to 160°C/140°C F/Gas Mark 3 Half the butternut squash and scoop out the seedsRoast the seeds with some olive oil in the oven for 10 minutes until crispy, then leave asideScore the butternut in a ‘criss cross’ pattern, drizzle with a good quality olive oil, gently rub in the Ras el Hanout and seasonBake for 50 mins or until the squash is soft and cooked throughPrepare the filling: take the rind off the Le Rustique Camembert and dice into chunks. This is easier when it has been chilledSteam the spinach and when cooked, squeeze out any water and in a bowl mix with the cheese, cumin, nutmeg and season well to taste. Mix it wellWhen the butternut squash is cooked, take out of the oven and fill with the spinach mixSprinkle with the seeds and place back in the oven for another 5 – 10 mins until the spinach is warmed throughServe on a large sharing board in the middle of the table and enjoy with a delicious fresh rocket and tomato salad
