Indulge in this delightful and light dinner featuring tender roasted butternut squash, creamy brie, and crunchy walnuts. Butternut squash is packed with antioxidants and fibre, making it perfect for a light digestion, while the brie and walnuts add healthy fats and satisfying richness. It's so good, you'll want to make it tonight!
cut into 2.5 cm thick slices
sliced
chopped
Preheat your oven to 200°C (180°C fan/Gas 6). Slice the butternut squash into 2.5 cm thick rounds. Place the squash slices on a baking tray, drizzle with extra virgin olive oil, and season with salt and black pepper.
Roast the butternut squash in the preheated oven for 15 minutes until slightly tender.
Carefully remove the baking tray from the oven. Arrange the sliced brie cheese over each butternut squash slice. Sprinkle the chopped walnuts and fresh thyme over the brie.
Return the baking tray to the oven and gratinate for another 5 minutes, or until the brie is melted and bubbly and the walnuts are lightly toasted.
Carefully remove the roasted butternut squash from the oven and serve immediately. Enjoy this simple yet spectacular flour-free dinner!
For an extra touch of sweetness, drizzle a tiny bit of honey or maple syrup over the brie and walnuts before the final gratinating step.
If you don't have brie, camembert or a similar soft, creamy cheese would also work wonderfully.
Ensure the butternut squash slices are of similar thickness for even cooking.