Roast Squash with Garlic and Brie
1 hr
Half a butternut squash roasts in foil with a whole head of garlic tucked inside. The flesh is mashed right in the skin, mixed with soft cheese and scattered with pumpkin seeds.
Ingredients
3 servings
Butternut squash(halved lengthwise)1 pcs
Garlic1 head
Brie(sliced)150 g
Olive oil1 tbsp
Paprika1 tsp
Salt1 tsp
Pumpkin seeds(to serve)2 tbsp
Baguette(to serve)0.5 pcs
Instructions
1
Cut the squash lengthwise and scoop out the seeds with a spoon.
2
Season with salt and paprika, drizzle with oil and set the whole head of garlic in the hollow.
3
Wrap the squash half tightly in foil.
4
Cook at 190 °C (374 °F) for 40 minutes — the flesh should be soft.
5
Unwrap and mash the flesh with a fork right in the skin, together with the roasted garlic.
6
Lay the slices of brie on top and return to the air fryer for 5 minutes at 180 °C (356 °F).
7
Scatter with pumpkin seeds and serve with baguette.