Baked squash filled with melted Camembert cheese: Difference between revisions

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If you know how long your [[Squash|squash]] will take to soften then you could [[Bake|bake]] it with the [[Cheese|cheese]] from the start.
If you know how long your [[Squash|squash]] will take to soften then you could [[Bake|bake]] it with the [[Cheese|cheese]] from the start.
{{RecipeIngredients
| 1 small [[Squash|squash]] ([[Butternut squash|butternut squash]] would be fine)
| [[Garlic]] to taste, peelded and crushed or very thinly sliced - I used 3 [[Cloves|cloves]] to cook the [[Squash|squash]] and 3 to fill the [[Cheese|cheese]].
| 2 teaspoons of [[Olive oil|olive oil]]
| [[Salt]] & [[Freshly ground black pepper|freshly ground black pepper]]
| 1 whole [[Camembert cheese]] (I used a third of the wheel per person)
| 2 tablespoons of [[shaved Džiugas cheese]] (or [[Parmesan]])
| 30ml of [[Sherry|sherry]]
}}
==== to serve====
{{Template:CookTools}}
{{recipesummary
{{recipesummary
|TotalCalories = 1443
|TotalCalories = 1443
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</tr></td>
</table>
</table>
{{RecipeIngredients


| 1 small [[Squash|squash]] ([[Butternut squash|butternut squash]] would be fine)
| [[Garlic]] to taste, peelded and crushed or very thinly sliced - I used 3 [[Cloves|cloves]] to cook the [[Squash|squash]] and 3 to fill the [[Cheese|cheese]].
| 2 teaspoons of [[Olive oil|olive oil]]
| [[Salt]] & [[Freshly ground black pepper|freshly ground black pepper]]
| 1 whole [[Camembert cheese]] (I used a third of the wheel per person)
| 2 tablespoons of [[shaved Džiugas cheese]] (or [[Parmesan]])
| 30ml of [[Sherry|sherry]]
}}
==== to serve====
{{RecipeIngredientsNB
{{RecipeIngredientsNB
| 6 [[Taco shells]]
| 6 [[Taco shells]]
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* Preheat your [[Oven|oven]] to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]
* Preheat your [[Oven|oven]] to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]
<gallery widths=300px heights=300px perrow=5>
<gallery widths=250px heights=250px perrow=5>
Image:Baked squash filled with melted camembert cheese cheese loaded.jpg|The cheese loaded, ready for the last 15 minutes
Image:Baked squash filled with melted camembert cheese cheese loaded.jpg|The cheese loaded, ready for the last 15 minutes
Image:Baked squash filled with melted camembert cheese part-baked squash.jpg|The squash, partially baked
Image:Baked squash filled with melted camembert cheese part-baked squash.jpg|The squash, partially baked
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[[Category:Recipes from other sites]]
[[Category:Recipes from other sites]]


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Latest revision as of 14:01, 15 April 2024

We just love Camembert baked in the oven, dipping veggies or crisps into the melted cheese - mmm!

This time I thought I would bake the Camembert inside the squash, with plenty of garlic, obviously!

I would normally suggest plain tortilla chips (crisps) to dip in the cheese, but every make I've tried recently is either ridiculously over-flavoured or just plain salty. Taco shells have the same ingredients, but thankfully no added slat or flavours (yet!)

I've pre-cooked the squash first as some squashes take longer than others to soften and the dish would be pointless in a rock hard squash, over cooked squashes however, are fine.

Pre cooking the squash allows you to blot up any liquid released during cooking before you add the cheese.

If you know how long your squash will take to soften then you could bake it with the cheese from the start.

Baked squash filled with melted Camembert cheese
Electus
My photography does not show how damned good this was!
Servings:Serves 2
Calories per serving:721
Ready in:1 hour
Prep. time:15 minutes
Cook time:45 minutes
Difficulty:Easy
Recipe author:Chef
First published:1st November 2015

Best recipe review

Phwoarr!

5/5

The very idea! Fabulous, though probably not very healthy if you took this regularly.

Paul R Smith

Ingredients

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

to serve

Mise en place

  • Preheat your oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]
  • The cheese loaded, ready for the last 15 minutes

    The cheese loaded, ready for the last 15 minutes

  • The squash, partially baked

    The squash, partially baked

  • The basic ingredients

    The basic ingredients

Method

  1. Halve the squash top to tail (through the stem), scoop out the seeds and discard.
  2. Crush a few cloves of garlic with a pinch of salt and freshly ground black pepper, mix with a few teaspoons of olive oil and rub around the inside of the squash.
  3. Bake on an oven tray for 20 to 30 minutes or until it starts to soften.
  4. Remove from the oven and use a kitchen towel to swab any excess liquid that may have formed during the cooking.
  5. Cut the Camembert into thirds, and save the last third for another time. Crush another few cloves of garlic and make a few random openings in the cheese and push the crushed garlic into the gaps.
  6. Push the cheese into the squash, skin-side down.
  7. Sprinkle with shavings of Džiugas cheese.
  8. Pour a teaspoon of sherry over each cheese and bake for a further 15 minutes
  9. If serving with baked tomatoes, drizzle each halve with dark soy sauce and pop them into the oven with the cheese.
  10. Microwave the taco shells for a few minutes to warm.
  11. Serve!

See also

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