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 this Spring.
How many does it serve? 4
What is the prep time? 5-0 minutes
What is the cooking time? 50-60 minutes
What you need:
- 1 large butternut squash
- 1 tbsp Ras el Hanout
- Olive oil
- 1 young Le Rustique Camembert 250g (rind off)
- 400g spinach
- 1 tbsp cumin
- 1 tbsp nutmeg
- Pinch of sea salt
- Cracked black pepper
- Garnish: fresh rocket and tomato salad
What you do:
- 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
Recipe provided to myfamilyclub.co.uk by Le Rustique
