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
- 2 butternut squashes
- 1 onion
- 1 apple
- 1 handful of young spinach leaves
- 1 Grand Fermage camembert
- 2 tbsp. crème fraiche
- 1 handful of hazelnuts
- Thyme
- Olive oil
- Salt and pepper
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Preparation
- Preheat the oven to 200°C.
- Cut the butternut squash in half, scoop out the seeds, and cut squares into the flesh
- Drizzle with olive oil, season, then bake for 45 minutes.
- Chop the onion, cut the apple into cubes, and fry in a pan with a dash of olive oil.
- Remove the flesh from the cooked squash, coarsely chop it, and add it to the pan.
- Mix together the cream, hazelnuts, and spinach. Season and divide the mixture between the hollowed out squashes.
- Cut the Camembert into 12 pieces and place three pieces on each butternut half.
- 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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