Prep Time 5-10 mins
Cook Time 1h20
Serves 4
  1. Preheat oven to 160°C/140°C F/Gas Mark 3
  2. Half the butternut squash and scoop out the seeds
  3. Roast the seeds with some olive oil in the oven for 10 minutes until crispy, then leave aside
  4. Score the butternut in a ‘criss cross’ pattern, drizzle with a good quality olive oil, gently rub in the Ras el Hanout and season
  5. Bake for 50 mins or until the squash is soft and cooked through
  6. Prepare the filling: take the rind off the Le Rustique Camembert and dice into chunks. This is easier when it has been chilled
  7. Steam the spinach and when cooked, squeeze out any water and in a bowl mix with the cheese, cumin, nutmeg and season well to taste. Mix it well
  8. When the butternut squash is cooked, take out of the oven and fill with the spinach mix
  9. Sprinkle with the seeds and place back in the oven for another 5 – 10 mins until the spinach is warmed through
  10. Serve on a large sharing board in the middle of the table and enjoy with a delicious fresh rocket and tomato salad
INGREDIENTS 1 large butternut squash
1 tbsp Ras el Hanout
Olive oil
1 young Le Rustique Camembert 250g (rind off)
400g spinach
1 tbsp cumin
1 tbsp nutmeg
Pinch of sea salt
Cracked black pepper
Garnish: fresh rocket and tomato salad

PRODUCT

View Method

Recipe Method

  1. Preheat oven to 160°C/140°C F/Gas Mark 3
  2. Half the butternut squash and scoop out the seeds
  3. Roast the seeds with some olive oil in the oven for 10 minutes until crispy, then leave aside
  4. Score the butternut in a ‘criss cross’ pattern, drizzle with a good quality olive oil, gently rub in the Ras el Hanout and season
  5. Bake for 50 mins or until the squash is soft and cooked through
  6. Prepare the filling: take the rind off the Le Rustique Camembert and dice into chunks. This is easier when it has been chilled
  7. Steam the spinach and when cooked, squeeze out any water and in a bowl mix with the cheese, cumin, nutmeg and season well to taste. Mix it well
  8. When the butternut squash is cooked, take out of the oven and fill with the spinach mix
  9. Sprinkle with the seeds and place back in the oven for another 5 – 10 mins until the spinach is warmed through
  10. Serve on a large sharing board in the middle of the table and enjoy with a delicious fresh rocket and tomato salad

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