Baked butternut squash and Camembert with chargrilled leeks

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
For the griddled leeks
  • 3 baby leeks
  • 1 tbsp olive oil
  • salt and freshly ground black pepper

Preparation method

  1. Preheat the oven to 200C/400F/Gas 6.

  2. 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.

  3. Roast in the oven for 12 minutes until soft.

  4. 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.

  5. Serve the butternut squash on a warm plate with the chargrilled leeks on top.