Camembert stuffed butternut

  • Guests 4 people
  • Preparation 15 minutes
  • Cooking 60 minutes
  • Difficulty Easy

To make this recipe 

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  1. 2 butternut squashes
  2. 1 onion
  3. 1 apple
  4. 1 handful of young spinach leaves
  5. 1 Grand Fermage camembert
  6. 2 tbsp. crème fraiche
  7. 1 handful of hazelnuts
  8. Thyme
  9. Olive oil
  10. Salt and pepper

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  1. Preheat the oven to 200°C.
  2. Cut the butternut squash in half, scoop out the seeds, and cut squares into the flesh
  3. Drizzle with olive oil, season, then bake for 45 minutes.
  4. Chop the onion, cut the apple into cubes, and fry in a pan with a dash of olive oil.
  5. Remove the flesh from the cooked squash, coarsely chop it, and add it to the pan.
  6. Mix together the cream, hazelnuts, and spinach. Season and divide the mixture between the hollowed out squashes.
  7. Cut the Camembert into 12 pieces and place three pieces on each butternut half.
  8. Sprinkle with thyme and bake for another 15 minutes. Serve immediately with a leafy salad.

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