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Butternut squash with leeks & Camembert

Butternut squash with leeks and Camembert

Half the butternut squash, seeds scooped out and blanched, 150g Camembert cheese, thyme leaves (ideally fresh but dried ok), salt and freshly ground black pepper, 1 tbsp. olive oil

For the griddled leeks: 1-2 thick slice leeks, 1 tbsp. olive oil, salt and freshly ground black pepper

Preheat oven to 200C/400F/Gas 6, stuff the butternut squash with Camembert, sprinkle with thyme and season with salt and freshly ground black pepper. Drizzle with the oil and roast in the oven for 12 minutes until soft.

Heat a griddle pan until smoking. Rub the leeks with oil then season with salt and freshly ground black pepper. Chargrill the leeks for two minutes on each side.

Serve the butternut squash on a warm plate with the chargrilled leeks on top.