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