John Myers
Baked Camembert on Pumpkin Vegetables and Croutons
The perfect baked camembert on pumpkin vegetables and croutons recipe with a picture and simple step-by-step instructions.
- 600 g Butternut squash
- 2 Red onions
- 4 tbsp Rapeseed oil
- 0,5 tsp Dried thyme
- 1 Bun old
- 1 tsp Sugar
- 2 tbsp Apple Cider Vinegar
- 50 ml Water
- Salt
- Chilli flakes
- 125 g Camembert
- Preheat the oven to 200 degrees. Peel the onions, cut in half and cut into strips. Peel the pumpkin, quarter long, core and cut into pieces about 1cm thick. Heat 2 tablespoons of oil in a pan. Put the pumpkin, onions and thyme in medium Simmer the heat for about 7 minutes. Season with salt and chilli flakes. Add sugar.
- Deglaze with vinegar and 50 ml water and bring to the boil briefly. Cut the rolls into 1-2 cm pieces. Cut the camembert into 4 triangles. Place the pumpkin vegetables in a baking dish. Place the camembert on top of the pumpkin vegetables, sprinkle with the rolls and drizzle with 2 tablespoons of oil.
- Bake in the middle of the hot oven for about 10 minutes until the camembert starts to runny and serve immediately, sprinkled with chilli flakes.
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