Baked camembert and pepperoni squash cups

These baked winter squash cups filled with garlic camembert and pepperoni are like little hot pizzas. We had them with pillau rice, a great match.

You could use any small squash, especially butternut squashes and if you bake them in individual dishes you can even eat them straight from the bowls.

Baked camembert and pepperoni squash cups

Pizza squash cups served with pillau rice
Servings:	Serves 2
Calories per serving:	245
Ready in:	1 hour, 15 minutes
Prep. time:	15 minutes
Cook time:	1 hour
Difficulty:
Recipe author:	Chef
First published:	3rd October 2020

Best recipe review Fabulous 😻 5/5 Tasty, easy; and no washing up - well not as much washing up! Jerry

• 

  Baked and ready to serve

• 

  Ready to bake for one hour

• 

  Press the garlic filled cheese into the winter squash

• 

  Line the halved squashes with pepperoni slices

• 

  Camembert quarters filled with garlic slices

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 small winter squash
• 125g of Camembert cheese, half a box
• 3 cloves of garlic
• 30 small pepperoni 'coins'

Mise en place

• Preheat your oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]

Method

1. Halve the winter squashes from top to bottom, not width-wise. This way the servings are equal.
2. Scoop out the seeds and discard.
3. Rinse the squash halves under running water and dry on a paper towel.
4. Peel and thinly slice the garlic cloves.
5. Quarter the camembert and push the garlic slices into the cheese.
6. Line the 'cups' with a layer of pepperoni 'coins'.
7. Press the garlic camembert into the 'cups'.
8. Cover with the remaining pepperoni.
9. Bake for one hour

Serving suggestions

Serve with pillau rice.

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