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.
- 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)
Preheat oven to 200deg C (400deg F).
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.
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.
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.
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