Butternut Au Camembert

Butternut Au Camembert. Mix the garlic, cumin and nutmeg together and spread over the butternut. Surtout ne jetez pas les graines !

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Add the chickpeas, butternut, cumin, coriander, peanuts, leaves and flour to the pan and stir well. Drizzle all the vegetables with olive oil. Remove from the oven and press the flesh out of the garlic skins, then discard the skins.

Place the butternut halves in a roasting tray.

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Sprinkle with the garlic, nutmeg and a few thyme sprigs, and drizzle with oil. Remove from the oven and press the flesh out of the garlic skins, then discard the skins. Place each Camembert half in the squash cavity, and top with more thyme sprigs and a few tomatoes.

Judul: Butternut Au Camembert
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