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.
Press the garlic filled cheese into the winter squash
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
- 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.
Serving suggestions
Serve with pillau rice.
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