Roasted Butternut with Camembert and Chicken
If you are looking for an easy but post-looking recipe for entertaining or something new for dinner, try this delicious recipe. Plus it's a great way to use up pumpkins at harvest time.
INGREDIENTS
- 2 small butternut pumpkins, halved and seeds removed
- 2 cloves garlic, finely chopped
- ½ teaspoon freshly grated nutmeg
- Salt, for seasoning
- 2 tablespoons pumpkin seeds
- Fresh thyme, rosemary and lavender sprigs
- Olive oil, to drizzle
- 2 boneless, skinless chicken breasts, cut in half
- ¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon ground paprika
- 1 tablespoon olive oil
- 2 x 125g (4 ½ oz) Camembert cheeses, halved horizontally
- A tiny bit of honey, for drizzling (optional)
DIRECTIONS
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Preheat oven to 200deg C (400deg F).
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Place the pumpkin halves in a roasting dish. Sprinkle with garlic and nutmeg and season with a little salt. Add the pumpkin seeds, a few thyme, rosemary and lavender sprigs, and drizzle with olive oil. Roast for 20 minutes or until the flesh is just tender.
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Meanwhile, pound each chicken piece to an even thickness. In a small bowl, mix together salt, cracked pepper, garlic powder and ground paprika. Brush chicken pieces with olive oil, then sprinkle the spice mixture on both sides of the chicken.
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When the pumpkin is tender, remove from oven and place camembert halves into each pumpkin cavity. Drizzle with a little bit of honey, if desired.
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Place pumpkin and chicken in oven and roast for 15-18 minutes, or until the chicken is cooked through and the cheese is melted.
Recipe kindly provided by Sweet Living Magazine
