Camembert stuffed butternut
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Guests 4 people
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Preparation 15 minutes
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Cooking 60 minutes
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Difficulty Easy
To make this recipe
Ingredients
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2 butternut squashes
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1 onion
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1 apple
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1 handful of young spinach leaves
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1 Grand Fermage camembert
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2 tbsp. crème fraiche
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1 handful of hazelnuts
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Thyme
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Olive oil
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Salt and pepper
And don't forget to grade the recipe:
Preparation
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Preheat the oven to 200°C.
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Cut the butternut squash in half, scoop out the seeds, and cut squares into the flesh
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Drizzle with olive oil, season, then bake for 45 minutes.
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Chop the onion, cut the apple into cubes, and fry in a pan with a dash of olive oil.
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Remove the flesh from the cooked squash, coarsely chop it, and add it to the pan.
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Mix together the cream, hazelnuts, and spinach. Season and divide the mixture between the hollowed out squashes.
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Cut the Camembert into 12 pieces and place three pieces on each butternut half.
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Sprinkle with thyme and bake for another 15 minutes. Serve immediately with a leafy salad.
And don't forget to grade the recipe:
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