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 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:

  1. Preheat oven to 160°C/140°C F/Gas Mark 3
  2. Half the butternut squash and scoop out the seeds
  3. Roast the seeds with some olive oil in the oven for 10 minutes until crispy, then leave aside
  4. Score the butternut in a ‘criss cross’ pattern, drizzle with a good quality olive oil, gently rub in the Ras el Hanout and season
  5. Bake for 50 mins or until the squash is soft and cooked through
  6. Prepare the filling: take the rind off the Le Rustique Camembert and dice into chunks. This is easier when it has been chilled
  7. 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
  8. When the butternut squash is cooked, take out of the oven and fill with the spinach mix
  9. Sprinkle with the seeds and place back in the oven for another 5 – 10 mins until the spinach is warmed through
  10. 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