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By Jane
Make Life Easy
If you’re looking for an easy but posh-looking recipe for entertaining, this one could be it. It’s delicious. If you like pumpkin and camembert, of course.
The recipe calls for lots of fresh herbs. I have thyme, rosemary and lavender growing in my garden, but if you don’t have all these herbs, you could use just thyme. Thyme is really easy to grow (learn how here), but you can get it fresh from supermarkets too.
Roasted Butternut with Camembert and Chicken
Preparation time: 5 minutes
Cooking time: 40 minutes
Serves 4
Ingredients
Roasted butternut pumpkin with camembert and chicken
- 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 teaspoons garlic powder
- ½ teaspoons ground paprika
- 1 tablespoons olive oil
- 2 x 125g (4 ½ oz) Camembert cheeses, halved horizontally
- Tiny bit of honey, for drizzling (optional)
Method
1. Preheat oven to 200deg C (400deg F).
2. 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.
3. 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.
4. When pumpkin is tender, remove from oven and place camembert halves into each pumpkin cavity. Drizzle with a little bit of honey, if desired.
5. Place pumpkin and chicken in oven and roast for 15-18 minutes, or until the chicken is cooked through and the cheese is melted.
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