Butternut Squash stuffed with camembert & tofu

Cut the tofu block into thin slices, about the thickness of bacon. More the pieces will be minces, and crispier will be the tofu ! Prepare the tofu mixture, add the slice(s), and let marinate for 2 hours (or 24 hours for more flavor).

Cut the squash in half lengthwise, remove seeds and Cut a crosshatch pattern in the flesh. Place the two halves in a baking sheet, flesh side up. Season with salt and pepper and for a mince dricezle(s) olive oil. Bake at 350°Fin the oven for 50 to 60 minutes along the grosseur the squash.

Meanwhile, cook the tofu and onion in a non-stick skillet with the butter for about 6 minutes or until the pieces are golden, and flip halfway. Add garlic. Set aside.

Mix the pieces cheese, the thyme and the cajous with the tofu.

When the squash is ready, keep the oven in fonction.

Top with the squash mixture tofu (widen the trou the squash for faciliter sa garniture to the besoin). Bake for about 5 minutes.

To serve, add a dricezle of olive oil.

Season with salt and pepper.

Serve with croutons buttered.