The easy and delicious recipe for pumpkin stuffed with roasted Camembert, for lazy evenings

On Instagram, Demi Moore’s former private chef Simon Auscher distills his delicious, veggie-packed recipes. The one who just published his cookbook Braiding, published by Hachette, recently shared how to make roasted butternut squash with camembert and spiced honey, and it’s surprisingly easy. For lazy evenings, to switch between fondue, raclette, Mont d’Or roast or tartiflette, for young and old, to simply have fun, you will need a few ingredients, an oven and an hour ahead of you.

The ingredients to make a roasted pumpkin with Camembert and spicy honey

• 1 pumpkin (large enough to fit a whole Camembert)
• 3 shallots
• 1 tablespoon honey
• 1 pinch of chilli pepper
• 1 pinch of rosemary sprigs (optional)
• 1 camembert
• 1 pinch of sweet pepper (or a pinch of sriracha sauce)
• 1 drizzle of olive oil
• Some chives to chop for decoration

The recipe for pumpkin stuffed with roasted camembert and spiced honey

As the charming French chef Simon Auscher explains in his Instagram video, just cut the lid to empty the pumpkin from the seeds. Add the 3 coarsely chopped shallots, a pinch of salt and a drizzle of olive oil, before baking for 40 minutes at 180°C.

While the pumpkin is roasting you can mix a spoonful of honey with a pinch of chilli, a pinch of salt and a few sprigs of rosemary. We then square the top of the Camembert to brush it better with the spiced honey.

Once the pumpkin has cooked for 40 minutes, you can remove it from the oven, remove the shallots to dry inside, before putting them back in and topping them with the honey cheese.

You can cover the cucurbita and put it back in the oven for 30 minutes, before finishing with 5 minutes of grilling, suggests the chef. But personally I put it back in the oven for just 15 minutes, without the hat, just long enough for the Camembert to melt and caramelize. Because by leaving it any longer I had already been fooled by my pumpkin decomposing into puree, becoming unable to contain all this cheese decadence. Also for this reason I advise you to immediately put your pumpkin in a baking dish in case it leaks. This will prevent the squash from leaking to the bottom of the oven if you place it on a rack or the cheese from clogging the pan (Been there, done that…).

Once the Camembert is nicely caramelized, it’s time to serve, slicing some chives on top to bring a little freshness amidst all the debauchery. You can dip the bread fondue style and/or cut it into 4 to serve 4 gourmet people. Enjoy your meal !

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