Roasted Squash with Fourme d'Ambert
172 reviewsTwo ingredients which go together super well in the oven. A real treat.
Utensils
Oven, Baking dish
recipe
Step 1
Preheat the oven to 180°C. Wash & chop the squash in half. Deseed it & slice into very thin strips (no need to remove the skin).
Step 2
Cut the cheese into strips.
Step 3
In an oven-proof dish, add the squash & cheese slices, alternating between both.
Step 4
Add the crème fraîche on top. Season with salt, pepper* & a drizzle of olive oil. *Check out our tips for this step
Step 5
Roast in the oven for 40 minutes at 180°C, until the squash is tender & the cheese melted. Serve with a side of salad & enjoy !
For a truly flavoursome dish, we suggest adding garlic, dried herbs & mushrooms to your dish.
- Camille C, Créatrice de recettes
Nutrition facts
Average estimated amount for one serving
| Energy | 395 cal. |
| Fat | 29 g |
| Carbohydrates | 35 g |
| Protein | 17 g |
| Fiber | 5 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Roasted Squash with Fourme d'Ambert" contains 395 Energy, 29 g of Fat, 35 g of Carbohydrates, 17 g of Protein, 5 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
B Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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