Recipes / Roast red kuri squash with Mont d’Or
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Roast red kuri squash with Mont d’Or
A roasted red kuri squash filled with melted Mont d’Or, garlic and a drizzle of honey. Baby potatoes roast alongside, ready to dip into the cheese. Bring it to the table and share while hot.
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Ingredients
How do I adjust the quantities?
Makes 1 filled squash for the original quantities. The slider adjusts whole batches. Adjust your tin and cooking time as needed.
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Prepare the squash
Preheat the oven to 180°C. Wash the squash, cut off the top and scoop out the seeds. Put the three whole, unpeeled garlic cloves inside.
Roast the vegetables
Wash the potatoes and leave them whole. Arrange on a baking tray around the squash. Drizzle with olive oil and season with the seasoned salt. Bake for 30 minutes at 180°C.
Add the cheese
Remove the tray and take out the garlic cloves. Peel them. Put the Mont d’Or inside the squash, add the peeled garlic on top and drizzle with honey. Return to the oven for 10 minutes, until the cheese has melted. Serve straight away with the potatoes for dipping. Enjoy!
Enjoy!
Ingredient information is based on the listed ingredients and does not cover possible traces. Check product labels; the absence of an icon does not guarantee the absence of an allergen.