Roasted Butternut Squash with Camembert and Walnuts
A comforting yet elegant dish of tender roasted butternut squash topped with creamy Camembert, crunchy walnuts, and drizzled honey. Perfect for cozy evenings or festive entertaining.
Equipment
- 1 Baking Tray
- 1 Parchment paper
- 1 Knife
- 1 Cutting Board
- 1 Oven
Ingredients
Main Ingredients
- 1 medium butternut squash peeled and cut into 1 cm rounds
- 200 g Camembert cheese cut into wedges
- 50 g walnuts roughly chopped
- 2-3 sprigs fresh rosemary
- 2 tablespoon olive oil to drizzle
- 1 tablespoon honey drizzle after roasting
- Salt to taste
- Freshly ground black pepper to taste
- a pinch chili flakes optional
Instructions
Instructions
- Preheat oven to 200°C (400°F).
- Peel and slice your butternut squash into 1 cm thick rounds. Scoop out the seeds.
- Arrange squash slices on a baking tray lined with parchment paper.
- Drizzle with olive oil and season with salt, pepper, and chili flakes (if using). Add rosemary sprigs on top.
- Roast in the oven for 25 to 30 minutes until squash is tender and caramelized.
- While squash roasts, cut the Camembert into small wedges.
- Remove squash from oven and top each slice with Camembert wedges. Sprinkle with chopped walnuts.
- Return to oven for 5–7 minutes, until cheese is melty and bubbling.
- Drizzle with honey and serve warm. Garnish with extra rosemary or chili flakes if desired.
Notes
Swap walnuts for pecans, hazelnuts, or almonds. Try thyme or sage instead of rosemary for a different flavor profile. For extra spice, add more chili flakes or a drizzle of chili-infused honey.