Ingredients
- For the butternut squash
- ½
butternut squash, halved, seeds scooped out and blanched - 150g/5½oz
Camembert cheese - 1 tbsp
thyme leaves - salt and freshly ground
black pepper - 1 tbsp
olive oil
- ½
- For the griddled leeks
- 3 baby
leeks - 1 tbsp
olive oil - salt and freshly ground
black pepper
- 3 baby
Preparation method
Preheat the oven to 200C/400F/Gas 6.
Place the butternut squash onto a baking tray, stuff with the Camembert, sprinkle with thyme and season with salt and freshly ground black pepper. Drizzle with the oil.
Roast in the oven for 12 minutes until soft.
For the griddled leeks, heat a griddle pan until smoking. Rub the leeks with oil then season with salt and freshly ground black pepper. Chargrill the leeks for two minutes on each side.
Serve the butternut squash on a warm plate with the chargrilled leeks on top.