Baked skins stuffed with butternut squash, crème fraiche and camembert.
1 Butternut Squash
1 Large Brown Onion
30g Salted Butter
40ml Olive Oil
1 x 250g Specially Selected Baking Camembert
60ml Crème Fraîche
1 heaped tsp Paprika
Sea Salt and Black Pepper
A few sprigs of Fresh Rosemary
Pre-heat the oven to 200oC/Gas Mark 6.
Cut the butternut squash in half lengthways. Scoop out any seeds and discard. Then, place on a baking sheet with flesh side facing up.
Drizzle over the olive oil, season with some salt and black pepper and place a few sprigs of rosemary over the flesh.
Cover loosely with foil and bake in the oven for 30 minutes, until the flesh is soft. Discard the rosemary.
Remove from the oven and scoop out the flesh with a spoon, keeping the skins of the squash intact.
Put the flesh into a bowl and mash to a smooth pulp.
Peel and finely chop the onion. Sauté in a frying pan along with the butter on a medium light for a few minutes until softened.
Add these to the squash, along with the crème fraîche, and season with the paprika.
Cut the Camembert in half then further cut the halves into slices. Keep 6 slices to one side.
Chop up the remaining cheese and add to the squash mixture and mix well.
Pile the mixture back into the squash skins. Place 3 slices of cheese on top of each half, sprinkle over a little rosemary and bake in the oven for 15 minutes.