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When autumn rolls around, nothing feels more comforting than warm, roasted vegetables paired with creamy, melted cheese. This Roasted Butternut Squash with Camembert and Walnuts is one of those dishes that’s simple enough for a weeknight dinner, yet elegant enough to impress your guests at a holiday gathering.
The natural sweetness of butternut squash pairs beautifully with the rich, creamy Camembert. Add a little crunch from walnuts, the aromatic touch of fresh rosemary, and just a drizzle of honey, and you have a dish that hits all the right notes—sweet, savory, creamy, and crunchy.
Why You’ll Love This Recipe
- Easy yet impressive: It only takes a handful of ingredients, but looks and tastes gourmet.
- Perfect flavor balance: Sweet squash, creamy cheese, earthy rosemary, and a touch of heat from chili flakes.
- Versatile: Serve it as an appetizer, a side dish, or even a light vegetarian main.
- Seasonal & cozy: A great way to use autumn’s star ingredient, butternut squash.
Ingredients You’ll Need for Roasted Butternut Squash with Camembert
- Butternut squash – Sweet, nutty, and perfect for roasting.
- Camembert cheese – Creamy, melt-in-your-mouth French cheese that takes this dish to another level.
- Walnuts – Add a wonderful crunch and earthy flavor.
- Fresh rosemary – Brings warmth and a fragrant aroma.
- Olive oil – For roasting and enhancing flavors.
- Honey – A final drizzle that ties everything together.
- Salt, pepper, chili flakes – Simple seasonings to balance and elevate.
How To Make Roasted Butternut Squash with Camembert Cheese
Prepare the squash
- Peel the butternut squash and cut it into thick, round slices (about 1–1.5 cm). These will serve as the base for your toppings.
Slice the cheese
- Cut the Camembert into medium-thick slices. You want them thick enough to hold their shape while melting beautifully over the squash.
Assemble everything
- Lay the squash slices on a lined baking tray. Season lightly with salt and black pepper. Place a slice of Camembert on each piece, then sprinkle with chopped walnuts. Add a pinch of chili flakes for gentle heat. Drizzle generously with olive oil and tuck in a small sprig of fresh rosemary on top.
Bake to perfection
- Preheat your oven to 200°C (400°F). Roast for 20–25 minutes, until the squash is tender, the cheese has melted, and the walnuts are golden.
Finish with honey
- As soon as they come out of the oven, drizzle with honey. This sweet finishing touch balances the saltiness of the cheese and the earthiness of the squash.
Serve and enjoy
- Serve warm, straight from the oven. These make a beautiful starter for a dinner party, a festive side dish, or even a satisfying vegetarian main course.
Tips and Variations
- Swap the nuts: Try pecans, hazelnuts, or almonds instead of walnuts.
- Add more herbs: Thyme or sage also pair wonderfully with roasted squash.
- Make it spicier: Increase the chili flakes or add a drizzle of chili honey.
- Serving idea: Pair with a crisp green salad or roasted chicken for a full meal.
Pairing Suggestions
This Roasted Butternut Squash with Camembert and Walnuts goes wonderfully with a crisp white wine like Chardonnay or Sauvignon Blanc. On a holiday table, it pairs beautifully with roasted meats, fresh salads, or can even shine as a vegetarian centerpiece.
Storage
- Store leftovers in an airtight container for up to 3–4 days. Reheat in the oven until warm and the cheese melts slightly.
- You can freeze the roasted squash (without cheese) for up to 2 months. Thaw in the fridge and add fresh Camembert before reheating.
Tip: Best enjoyed fresh for optimal flavor and texture.
Final Thoughts
This Roasted Butternut Squash with Camembert and Walnuts is proof that you don’t need complicated techniques or endless ingredients to create something truly delicious. It’s the perfect blend of flavors and textures—sweet, creamy, nutty, and savory—all in one bite.
Whether you’re making it for a cozy family dinner or a festive holiday table, this dish will always leave a lasting impression.
Other Butternut Squash Recipes You’ll Love
Hasselback Butternut Squash with Feta Dip
Creamy Roasted Butternut Squash Soup
Roasted Butternut Squash with Camembert and Walnuts
Ingredients
Instructions
- Prepare the squash – Peel the butternut squash and cut into thick, round slices (about 1–1.5 cm thick).
- Slice the cheese – Cut the Camembert into medium-thick slices to fit on top of the squash rounds.
- Bake – Preheat oven to 200°C (400°F). Roast for 20–25 minutes, until squash is tender, cheese is melted, and walnuts are golden.
- Finish & serve – Remove from oven and drizzle with honey while still warm. Serve immediately as an appetizer, side, or light vegetarian main.
Notes
- Swap walnuts for pecans, hazelnuts, or almonds.
- Try thyme or sage instead of rosemary for a different flavor profile.
- For extra spice, add more chili flakes or a drizzle of chili-infused honey.
