Baked squash filled with melted Camembert cheese: Difference between revisions
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|ImageComment = | |ImageComment = My photography does not show how damned good this was! | ||
|Servings = Serves 2 | |Servings = Serves 2 | ||
|Difficulty = 1 | |Difficulty = 1 | ||
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[[Image:Baked squash filled with melted camembert cheese cheese loaded.jpg|thumb|300px|right|The cheese loaded, ready for the last 15 minutes]] | |||
[[Image:Baked squash filled with melted camembert cheese part-baked squash.jpg|thumb|300px|right|The squash, partially baked]] | |||
[[Image:Baked squash filled with melted camembert cheese ingredients.jpg|thumb|300px|right|The basic ingredients]] | |||
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This time I thought I would [[Bake|bake]] the [[Camembert]] inside the [[Squash|squash]], with plenty of [[Garlic|garlic]], obviously! | This time I thought I would [[Bake|bake]] the [[Camembert]] inside the [[Squash|squash]], with plenty of [[Garlic|garlic]], obviously! | ||
I would normally suggest plain [[Tortilla chips|tortilla chips]] (crisps) to [[Dip|dip]] in the [[Cheese|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 would normally suggest plain [[Tortilla chips|tortilla chips]] (''crisps'') to [[Dip|dip]] in the [[Cheese|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|squash]] first as some [[Squashes|squashes]] take longer than others to soften and the dish would be pointless in a [[Rock|rock]] hard squash, over cooked squashes however, are fine. | I've pre-cooked the [[Squash|squash]] first as some [[Squashes|squashes]] take longer than others to soften and the dish would be pointless in a [[Rock|rock]] hard squash, over cooked squashes however, are fine. | ||
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| [[Salt]] & [[Freshly ground black pepper|freshly ground black pepper]] | | [[Salt]] & [[Freshly ground black pepper|freshly ground black pepper]] | ||
| 1 [[Camembert cheese]] (I used a third of the wheel per person) | | 1 [[Camembert cheese]] (I used a third of the wheel per person) | ||
| A few tablespoons of | | A few tablespoons of [[shaved Džiugas cheese]] (or [[Parmesan]]) | ||
| A few splashes of [[Sherry|sherry]] | | A few splashes of [[Sherry|sherry]] | ||
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| [[Bake]] on an [[Oven tray|oven tray]] for 20 to 30 minutes or until it starts to soften. | | [[Bake]] on an [[Oven tray|oven tray]] for 20 to 30 minutes or until it starts to soften. | ||
| Remove from the [[Oven|oven]] and use a [[Kitchen towel|kitchen towel]] to swab any excess liquid that may have formed during the cooking. | | Remove from the [[Oven|oven]] and use a [[Kitchen towel|kitchen towel]] to swab any excess liquid that may have formed during the cooking. | ||
| Cut the [[Camembert]] into thirds, | | Cut the [[Camembert]] into thirds, and save the last third for another time. Crush another few [[Cloves of garlic|cloves of garlic]] and make a few random openings in the [[Cheese|cheese]] and push the [[Crushed garlic|crushed garlic]] into the gaps. | ||
| Sprinkle with shavings of | | Push the cheese into the squash, skin-side down. | ||
| Sprinkle with [[shavings of Džiugas cheese]]. | |||
| Pour a teaspoon of [[Sherry|sherry]] over each [[Cheese|cheese]] and [[Bake|bake]] for a further 15 minutes | | Pour a teaspoon of [[Sherry|sherry]] over each [[Cheese|cheese]] and [[Bake|bake]] for a further 15 minutes | ||
| If serving with [[Baked|baked]] [[Tomatoes|tomatoes]], drizzle each halve with [[Dark soy sauce|dark soy sauce]] and pop them into the [[Oven|oven]] with the [[Cheese|cheese]]. | | If serving with [[Baked|baked]] [[Tomatoes|tomatoes]], drizzle each halve with [[Dark soy sauce|dark soy sauce]] and pop them into the [[Oven|oven]] with the [[Cheese|cheese]]. | ||
Revision as of 12:46, 1 November 2015
| Baked squash filled with melted Camembert cheese | |
|---|---|
 |
| My photography does not show how damned good this was! | |
| Servings: | Serves 2 |
| Ready in: | 1 hour |
| Prep. time: | 15 minutes |
| Cook time: | 45 minutes |
| Difficulty: | 
|
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.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 small squash (butternut squash would be fine)
- Garlic to taste, peelded and crushed or very thinly sliced - I used 3 cloves to cook the squash and 3 to fill the cheese.
- 2 teaspoons of olive oil
- Salt & freshly ground black pepper
- 1 Camembert cheese (I used a third of the wheel per person)
- A few tablespoons of shaved Džiugas cheese (or Parmesan)
- A few splashes of sherry
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]
Method
- Halve the squash top to tail (through the stem), scoop out the seeds and discard.
- 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.
- Bake on an oven tray for 20 to 30 minutes or until it starts to soften.
- Remove from the oven and use a kitchen towel to swab any excess liquid that may have formed during the cooking.
- 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.
- Push the cheese into the squash, skin-side down.
- Sprinkle with shavings of Džiugas cheese.
- Pour a teaspoon of sherry over each cheese and bake for a further 15 minutes
- If serving with baked tomatoes, drizzle each halve with dark soy sauce and pop them into the oven with the cheese.
- Microwave the taco shells for a few minutes to warm.
- Serve!
See also
- Cheese fondue recipes