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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
- 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
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Preheat oven to 160°C/140°C F/Gas Mark 3
Half the butternut squash and scoop out the seeds
Roast the seeds with some olive oil in the oven for 10 minutes until crispy, then leave aside
Score the butternut in a ‘criss cross’ pattern, drizzle with a good quality olive oil, gently rub in the Ras el Hanout and season
Bake for 50 mins or until the squash is soft and cooked through
Prepare the filling: take the rind off the Le Rustique Camembert and dice into chunks. This is easier when it has been chilled
Steam 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 well
When the butternut squash is cooked, take out of the oven and fill with the spinach mix
Sprinkle with the seeds and place back in the oven for another 5 – 10 mins until the spinach is warmed through
Serve on a large sharing board in the middle of the table and enjoy with a delicious fresh rocket and tomato salad
