After Thanksgiving, I was left with so much cheese. I had asked everyone to bring a bottle of wine and a piece of their favourite cheese, and, while the wine had been well and truly demolished on the night itself, I have to admit I overestimated just how much cheese there would be.
I love cheese, but there was absolutely no way I could ever get through all that, so I roped in my dad to help. Admittedly, even with two people, we struggled to finish it all!
The best thing to do with leftover cheese, I’ve discovered, is simply to throw it all into a ramekin or small oven dish (depending on how many cheese eaters you have!) and bake it. Everyone loves a bit of baked camembert, but this is next level. I filled my ramekin with bits of camembert, as well as few pieces of various blue cheeses. Throw a few peeled garlic cloves on the top and bake for 10-15 minutes, and you’ll be left with the most incredible dip. Definitely not the healthiest snack ever, but hey, it is Christmas!
I also had about half a butternut squash left over, which I cubed and roasted at 180 degrees with a drizzle of olive oil, a good pinch of salt and pepper and a few cloves of garlic for about 45 minutes. 1o minutes from the end, when the butternut squash is just starting to feel really soft, throw in a few handfuls of kale, which will go crunchy in the heat of the oven. Crumble some blue cheese over the top, as well as the toasted butternut squash seeds, and you have the perfect winter salad that takes literally no effort to whip up!