Preheat oven to 160°C. Halve the butternut squash and scoop out the seeds. Roast the seeds with some olive oil in the oven for ten minutes until crispy, then leave aside.
Score the butternut in a criss-cross pattern, drizzle with a good quality olive oil, gently rub in the ras el hanout and season with salt and pepper. Bake for 50 mins or until the squash is soft and cooked through.
To prepare the filling, take the rind off the Le Rustique Camembert and dice into chunks (this is easier when it has been chilled).
Steam the spinach and when cooked, squeeze out any water and in a bowl mix with the cheese, cumin, nutmeg and season well to taste. Mix well.
Sprinkle with the seeds and place back in the oven for another five to ten mins until the spinach is warmed through.
Serve on a large sharing board in the middle of the table and enjoy with a delicious fresh rocket and tomato salad.
Recipe courtesy of LeRustique.uk
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