Baked winter squash with tomato, onion and camembert

Name: Baked winter squash with tomato, onion and camembert
Cuisine: European, Mediterranean
Ingredients: 1 whole winter squash (halved lengthwise from stem end to base and cleaned of seeds and fibres); About 2 tablespoons unsalted butter (or olive oil) — 1 for each squash half — plus a little more for the pan; Sea salt and freshly ground pepper; About 12-15 cherry tomatoes (or more for larger squash), halved and seasoned with salt and pepper; About half a medium onion, sliced about ¼ inch thick and separated into rings (cut larger ones to fit); Optional about 60g (2 ounces) camembert or brie in about 6 pieces, 3 for each squash half

6 steps

Updated at: Tue, 18 Nov 2025 15:18:58 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per recipe

Calories491 kcal (25%)

Total Fat25.6 g (37%)

Carbs64.8 g (25%)

Sugars30.9 g (34%)

Protein14.6 g (29%)

Sodium706.9 mg (35%)

Fiber26.7 g (95%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1winter squash

whole, halved lengthwise from stem end to base and cleaned of seeds and fibres

2 tablespoonsunsalted butter

or olive oil, 1 for each squash half, plus a little more for the pan

or more for larger squash, halved and seasoned with salt and pepper

0.5onion

medium, sliced about 1/4 inch thick and separated into rings, cut larger ones to fit

60gcamembert

Optional, or brie in about 6 pieces, 3 for each squash half

Instructions

Step 1

Heat oven to 200C/400F. Put the cleaned squashes on a lightly buttered or oiled baking tray.

Step 2

Add a good knob of butter (or olive oil) to the well of each squash and season with sea salt and freshly ground black pepper.

Step 3

Arrange the halved cherry tomatoes and onion slices in the wells on top of the butter, mounding them up as much as you can, as they will melt down as the squashes roast.

Step 4

Bake at 200-210C (400-425F) on a baking tray for 20 minutes; rotate them once in the oven to encourage even browning, and at the same time, baste the exposed top edge of the squash with the butter and juices from the well, which by this time will have been released by the tomatoes and onions. Continue to cook for another 20 minutes, basting again if needed.

Step 5

Check after 40 minutes to see if the squashes are fully baked. You want them to be completely soft all the way through, yet still holding their shape, and slightly charred without being burnt or dried out. A skewer through the thickest part of the squash will tell you if they are ready. This is important, as you want to be able to eat all the way to the skin.

Step 6

Add the cheese if using when the squashes have finished baking: cut one slice of camembert or brie or whatever other cheese you like for each half, and cut that slice into about three smaller pieces. Tuck them into the cavity with the tomatoes and onions, where they will quickly melt and mingle deliciously into the hot tomatoes, onion and squash. Serve hot.

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