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Goat Cheese & Rosemary Stuffed Butternut

Goat Cheese & Rosemary Stuffed Butternut

Cook time: 1h45    Servings: 4    Preparation: 25 mins

I N G R E D I E N T S

  • Butternut squash: 2
  • Goat cheese: 250g
  • Grated Parmesan: 100g
  • Eggs: 3
  • Thyme sprig: 2
  • Rosemary sprig: 4
  • Salted Fresh Red Kampot Pepper
  • Salt

D I R E C T I O N S

Preheat the oven to 180 ° C.

Prepare a wide ovenproof dish. Cut the squash in half keeping the skin, drizzle with olive oil and garnish with thyme and rosemary. Season with salt.

Bake for 1h15 until the flesh is tender. Once cooked, take them out of the oven and hollow out the flesh while leaving a good centimeter of sides.

Mash the flesh with a fork and and combine with the goat cheese, Parmesan, and eggs. Add some Fresh Salted Red Kampot Pepper.

Fill the center of the butternut with the cheese mixture mixture up to three-quarters, sprinkle with some grated cheese of your choice and bake for 30 minutes until the top is nicely browned.