Baked butternut squash and Camembert with chargrilled leeks
Prep time less than 30 mins
Cook time less than 30 mins
Serves 1
Dietary Vegetarian
From Ready Steady Cook
Method
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Preheat the oven to 200C/400F/Gas 6.
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Place the butternut squash onto a baking tray, stuff with the Camembert, sprinkle with thyme and season with salt and freshly ground black pepper. Drizzle with the oil.
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Roast in the oven for 12 minutes until soft.
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For the griddled leeks, heat a griddle pan until smoking. Rub the leeks with oil then season with salt and freshly ground black pepper. Chargrill the leeks for two minutes on each side.
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Serve the butternut squash on a warm plate with the chargrilled leeks on top.
Ingredients
For the butternut squash
- ½ butternut squash, halved, seeds scooped out and blanched
- 150g/5½oz Camembert cheese
- 1 tbsp thyme leaves
- salt and freshly ground black pepper
- 1 tbsp olive oil
For the griddled leeks
- 3 baby leeks
- 1 tbsp olive oil
- salt and freshly ground black pepper
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