Baked Butternut Squash with Camembert

Name: Baked Butternut Squash with Camembert
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 600 g Butternut squash; 100 g Camembert; Walnut; Rosemary to taste; 1 drizzle Olive oil

by Eating Healthy Today@eatinghealthytoday

Roasted butternut squash rounds topped with melted Camembert, walnuts and rosemary, a sweet and savory side or appetizer.

Open in Guston

40 min
40 min total
4 servings
Easy difficulty

Nutritionper serving

approximately 222 kcal
Protein: approximately 7.6 g, 13% of calories
Fat: approximately 14.5 g, 55% of calories
Carbs: approximately 18.7 g, 32% of calories

Estimated from the ingredients.

Baking

Comfort

Fall #sweet-and-savory

Cookware

Oven
Baking sheet
Chef's knife

Contains

DairyNuts

Allergens are auto-detected and may be incomplete. Always double-check the ingredients.

Steps7

Step 1. Preheat the oven
Preheat the oven to 180°C (355°F).
Step 2. Cut the squash
Peel the and cut the solid neck into large, evenly thick rounds.
Step 3. Arrange the rounds
Arrange the rounds on a lined baking tray.
Butternut squash
Step 4. Top with Camembert and walnuts
Top each round with a slice of and sprinkle with chopped .
Step 5. Drizzle with olive oil
Drizzle lightly with and add the .
Step 6. Bake the rounds
Bake for 20–25 minutes, or until the is completely tender and the cheese has melted. Thicker rounds may need longer.
Test the center of a squash round with a knife; it should slide in easily when fully cooked.
Camembert
Step 7. Serve warm
Serve warm.