Roasted Butternut Squash with Plant-Based Boursin Chermoula

We're so excited about Boursin's new plant-based cheese! SO excited we had to turn it into a delicious showstopper.

40-60 minutes cook

Ori Goldberg

Ingredients

for the butternut squash

2 whole butternut squash, peeled

4 tbsp extra virgin olive oil

2 tsp ras el hanout

½ tbsp harissa paste

1 lemon, juiced

1 tbsp light brown sugar

Salt and pepper, to taste

for the Boursin chermoula

1 pack plant based Boursin

50g fresh coriander

25g flat leaf parsley

2 large garlic cloves

1 preserved lemon (optional), seeds removed

2 tbsp extra virgin olive oil

¼ tsp ground cumin

Big pinch salt and lemon juice (to balance)

for the couscous

300g giant couscous

Vegetable stock

½ tbsp harissa paste

Handful dried apricots, diced

Handful dried cranberries

Handful of crushed walnuts, toasted

1 onion, sliced

Salt and pepper to taste

Creamy, smooth and packed full of flavour, Boursin, along with their original and truffle cheeses, have released the much anticipated plant-based Boursin. It's so good on its own, and is even better when made into a herby moroccan chermoula! Pair this with seasonal squash for the perfect winter vegan showstopper!

Method

Start by preheating the oven to 200 C. Mix together all the ingredients for the squash marinade.

Peel the whole squash, then carefully slice in half and remove the seeds. Brush the marinade all over, then place face down on a lined baking tray. Roast for 40 minutes or until soft and caramelised on the outside, flipping halfway through.

Whilst the butternut squash is in the oven, slice your onion into thin slices, keeping them slightly thick to maintain structure of the onion. Add some oil to a pan, add the onions and turn heat on medium - add salt and continue to stir until caramelised and soft. Add your dried fruits and cook down for a couple minutes, adding the walnuts last. Taste for salt, pepper and sweet.

To prepare the chermoula, add plant based Boursin, herbs, garlic, lemon, preserved lemon (if using), cumin, salt, and olive oil to a food processor. Whizz up until smooth and thick.

Stir through a spoonful of harissa into vegetable stock, then cook the giant couscous until tender. Mix in the onion, fruit and nut mixture, and season with salt and pepper if needed.

Scoop out some of the middle of the cooked squash, then fill with the Boursin chermoula. Finish with a drizzle of extra virgin olive oil and a sprinkle of ras el hanout and lemon zest. Place on top of the cous cous, and enjoy!