Baked camembert and pepperoni squash cups
5/5 Tasty, easy; and no washing up - well not as much washing up! Jerry, aka Chef)
Press the garlic filled cheese into the winter squash
- 1 small winter squash
- 125g of Camembert cheese, half a box
- 3 cloves of garlic
- 30 small pepperoni 'coins'
- Preheat your oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]
- Halve the winter squashes from top to bottom, not width-wise. This way the servings are equal.
- Scoop out the seeds and discard.
- Rinse the squash halves under running water and dry on a paper towel.
- Peel and thinly slice the garlic cloves.
- Quarter the camembert and push the garlic slices into the cheese.
- Line the 'cups' with a layer of pepperoni 'coins'.
- Press the garlic camembert into the 'cups'.
- Cover with the remaining pepperoni.
- Bake for one hour
Serve with pillau rice.
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