Camembert's bloomy rind contains Penicillium candidum mold—the same species that creates penicillin antibiotics in laboratories.
Stuffed Butternut Squash with Camembert
Indulge in the cozy flavors of our stuffed butternut squash, where sweet, roasted squash meets the rich creaminess of melty camembert cheese. Toss in a handful of fragrant herbs and a sprinkle of crunchy nuts for an irresistible texture and taste. Perfect for a hearty autumn meal or an impressive side dish, this recipe is sure to become a seasonal favorite!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 2 courges Butternut
- 2 oignons
🥩Meat & Seafood(1)
- 250 g de lardons fumés (8.82 oz)
🥛Dairy & Eggs(2)
- 1 camembert
- 4 càs de crème épaisse (60 ml)
🫙Pantry Staples(1)
- huile d’oliveoptional
🧂Spices & Seasonings(2)
- Romarinoptional
- sel, poivre
👨🍳 Instructions
- 1
Prepare the butternut squash by cutting it in half and scooping out the seeds.
- 2
Sauté the onions and bacon until cooked, then mix with cream and rosemary.
- 3
Stuff the butternut squash halves with the mixture, top with camembert, and bake until tender.
💡 Pro Tips
- ✓Roast butternut squash at 400°F for 35-45 minutes until flesh yields to gentle pressure - the natural sugars caramelize at this temperature while maintaining structural integrity for stuffing.technique400°F, 35-45 minutes
- ✓Score the flesh in a crosshatch pattern 1/4-inch deep before roasting to increase surface area by 60% and allow seasonings to penetrate deeper into the squash.technique1/4-inch depth, 60% surface increase
- ✓Add camembert in the final 10-12 minutes of baking because its fat content is 45-50% and will separate if overheated, creating an oily rather than creamy finish.timing10-12 minutes, 45-50% fat content
- ✓Cook bacon to exactly 165°F internal temperature before mixing with cream - this renders 70% of the fat while maintaining texture that won't become soggy when baked with moisture from the squash.technique165°F, 70% fat rendered
- ✓Use heavy cream with 35-40% fat content rather than lighter creams because it won't curdle when combined with the acidic compounds released from roasted squash during baking.ingredient35-40% fat content
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Camembert's bloomy rind contains Penicillium candidum mold—the same species that creates penicillin antibiotics in laboratories.
Stuffed Butternut Squash with Camembert
Indulge in the cozy flavors of our stuffed butternut squash, where sweet, roasted squash meets the rich creaminess of melty camembert cheese. Toss in a handful of fragrant herbs and a sprinkle of crunchy nuts for an irresistible texture and taste. Perfect for a hearty autumn meal or an impressive side dish, this recipe is sure to become a seasonal favorite!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 2 courges Butternut
- 2 oignons
🥩Meat & Seafood(1)
- 250 g de lardons fumés (8.82 oz)
🥛Dairy & Eggs(2)
- 1 camembert
- 4 càs de crème épaisse (60 ml)
🫙Pantry Staples(1)
- huile d’oliveoptional
🧂Spices & Seasonings(2)
- Romarinoptional
- sel, poivre
👨🍳 Instructions
- 1
Prepare the butternut squash by cutting it in half and scooping out the seeds.
- 2
Sauté the onions and bacon until cooked, then mix with cream and rosemary.
- 3
Stuff the butternut squash halves with the mixture, top with camembert, and bake until tender.
💡 Pro Tips
- ✓Roast butternut squash at 400°F for 35-45 minutes until flesh yields to gentle pressure - the natural sugars caramelize at this temperature while maintaining structural integrity for stuffing.technique400°F, 35-45 minutes
- ✓Score the flesh in a crosshatch pattern 1/4-inch deep before roasting to increase surface area by 60% and allow seasonings to penetrate deeper into the squash.technique1/4-inch depth, 60% surface increase
- ✓Add camembert in the final 10-12 minutes of baking because its fat content is 45-50% and will separate if overheated, creating an oily rather than creamy finish.timing10-12 minutes, 45-50% fat content
- ✓Cook bacon to exactly 165°F internal temperature before mixing with cream - this renders 70% of the fat while maintaining texture that won't become soggy when baked with moisture from the squash.technique165°F, 70% fat rendered
- ✓Use heavy cream with 35-40% fat content rather than lighter creams because it won't curdle when combined with the acidic compounds released from roasted squash during baking.ingredient35-40% fat content